Quinoa and Pistachio Salad with Moroccan Pesto

Ingredients

• 1 red bell pepper
• 1 cup uncooked quinoa
• 1 cup fat-free, less-sodium chicken broth
• 1/2 cup water
• 1/2 cup fresh orange juice
• 1/3 cup coarsely chopped fresh cilantro
• 1/4 cup extra-virgin olive oil
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon ground cumin
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground red pepper
• 2 large garlic cloves, coarsely chopped
• 12 oil-cured olives, pitted and chopped
• 1/4 cup chopped pistachios

Preparation

1. 1. Preheat broiler.
2. 2. Cut red bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 12 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand for 10 minutes. Peel and chop.
3. 3. Place quinoa, broth, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed.
4. 4. Place cilantro and next 7 ingredients (through garlic) in a food processor; process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinkle with nuts.