Quinoa and Pistachio Salad with Moroccan Pesto

  • dory92064 Posted: 03/24/10
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    First time making Quinoa, but definitely not the last. This is a wonderful recipe, packed with great flavor. Followed recipe, didn't use chickpeas. The only problem with the salad is it's so good, it's hard to stop eating -- highest compliment you can give! Definitely a keeper. Serve with CL Soy-Sesame Kale and CL Black Bean Salsa/Salad. Great meatless meal.

  • Linz2001um Posted: 06/30/09
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    Yum! Made this last night and it was great! I was excited to find a recipe that uses quinoa since I never know what to do with it. I added the garbanzo beans like the recipe said to make it a main dish. Followed it exactly except I didn't add the olives since I'm not a fan. Pesto flavoring was excellent!

  • zep683 Posted: 03/15/10
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    This dish is so flavorful! I didn't add the pistachios, but will do so in the future. I think it would go nicely with the flavor profiles. Will make this again for sure!

  • Kjacker Posted: 08/09/10
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    This has become a standard recipe for me. It's wonderful served with grilled fish or chicken. If I'm short on time I just cut the pepper and don't bother baking it first. Also, to cut down on calories I often don't use the oil and it's still so good. It's so a great combination of flavors. It's a great way to introduce people to quinoa when they wonder what on earth it is.

  • Capellla Posted: 07/06/09
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    This is the best quinoa recipe I have ever had! I've made this twice, both times I omitted the olives (because they are not my favorite). Otherwise, I made it exactly as written. The first time I added garbanzo beans, and the second time I didn't. I like it better with the beans. One word of advice, make sure the broth is a kind that you like. I used a low quality one the second time, and I didn't enjoy it as much.

  • RitaBK Posted: 08/21/10
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    This is the best recipe! I made it exactly as the recipe states and I would not change a thing. I did add a can of garbanzo beans as I like them and the recipe would then suffice for a light lunch just as it is. Be advised: 3/4 cup is a single serving and if you wish to have any leftovers, you might want to abide by that...would be easy to eat the entire thing, it is that good. Enjoy!

  • skspillman Posted: 08/28/09
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    Made this last night to go alongside chili-spiced mahi mahi. I did make a few changes--omitted the cilantro (my family can't stand it) and used sliced kalamatas because my grocery store didn't have oil-cured olives. Also used whole shelled pistachios instead of chopping them. Next time I think I might use two peppers instead of just one. This is a great addition to my collection of quinoa recipes!

  • cjmelt76 Posted: 10/17/09
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    I used no-chicken broth for a vegetarian side dish, and macadamia nuts instead of pistachios. Made the rest as directed and really enjoyed!

  • Saecca Posted: 09/16/09
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    My husband began the meal giving this a 9 out of 10. By the middle it was a 9.5 out of 10. I think he would have hit 10 out of 10 if we didn't run out! This meal was a great veg dish (I added the chickpeas and made it an entrée). The sweetness of the red peppers, the salty pistachios, and the spicy/herb pesto was just divine! My market, despite asking workers, did not seem to have quinoa. I ended up using bulgur, but I am sure it has the same taste/texture. This meal was great! I made it in advance, chilled, and reheated it at dinner time with pistachios on top (kept in a separate baggy b/c they will get soggy). A wonderful dish! Could have been made easier if you used canned red peppers.

  • gailsugarman Posted: 06/27/09
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    This quinoa salad was a wonderful summer side! The OJ makes it have a light citrusy flavor and the cilantro and pistachios are very complementary.

  • pdxcolyer Posted: 06/24/09
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    This recipe is delicious! I didn't have oj, so I just added a 1/2c water. I also topped it with some fat-free feta, along with the pistachios. With every bite we said, "Oh my gosh, this is so good!"

  • GerryGray Posted: 06/26/09
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    Wonderful!

  • krgoodwin Posted: 07/20/09
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    I am eating this recipe right now and - YUM! I made everything as is (also adding can of garbanzo beans), and the flavors mesh so well together! The only problem I'll have is not eating the entire pot!

  • Rox525 Posted: 07/18/09
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    Made this to go with the Barbecue Chicken with Mustard Glaze (Cooking Light, Aug. '09). both were a huge hit. The recipe should serve six, but there was less than a half cup left when the two hungry hiker/birdwatchers and I were finished! Definitely a keeper. (I omitted the red pepper and added 2 chopped fresh plum tomatoes. Quicker.

  • JanetQ Posted: 07/26/09
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    great recipe. delicious with wonderful flavors. the pistachios get a little soggy and lost in the recipe. tastes better cold than warm. would definitely make it again and take it to a potluck.

  • sarahmariestone Posted: 08/07/09
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    This was pretty easy and REALLY tasty! There was a delightfully unexpected sweetness to it (perhaps from the roasted red pepper? Or the nuts? Or the OJ?) - but that didn't overpower the savory flavors. The quinoa soaked up the delicious sauce in a perfect blend of tastes. I served this with mojo grilled salmon and steamed broccoli for a fabulous dinner. Will definitely make this again!

  • RollTideFoodie Posted: 10/04/09
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    Delish! It is 5 stars as written. It is 5+ when I add extra ground red pepper. This is a go-to sunday night meal. The leftovers are perfect for lunch throughout the week.

  • DesertFlower84 Posted: 06/29/10
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    Perfect, very yummy and light! Very refreshing, especially now that my area is hitting 100+ temperatures! Making more tonight, double batch. This has really become a staple in our house.

  • SallyBray Posted: 01/06/11
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    Yummy! I have made this several times now. I would definitely suggest doubling the recipe if you want leftovers. Big time-saving tip: buy roasted red bell peppers in a jar - - then the whole dish is ready in 15 minutes. I substitute kalamata olives because I like them more than oil-cured olives. I also substitute vegetable broth instead of chicken broth to make it vegan. Add the chickpeas and serve with a green salad and it's a filling, wholesome vegan meal!

  • Bethany10 Posted: 06/13/11
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    First time with Quinoa and I'm sold. There's so much good stuff in the recipe, and the flavor really delivers. The key is high-quality olives, The pistachios are nice, but could easily be cut out to simplify without losing any flavor. Also, I didn't peel my peppers very well -- just removed the charred bits.

  • NWE928 Posted: 10/23/11
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    I made several substitutions because I used what I had on hand; luckily, it was still a hit! I used pearled barley and added lentils (instead of chickpeas) and cucumbers to the mix with the roasted peppers (I used jarred). I didn't include pistachios or olives. Very easy and crowd pleasing.

  • maryflaum Posted: 03/30/12
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    this was really wonderful. I made it yesterday and can't wait to have leftovers today. I was looking for something interesting to do with quinoa and this really fit the bill. Give it a try!! yum

  • Jules922 Posted: 06/14/12
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    I love this recipe...it is my go-to side for BBQs and whenever I'm meant to bring a salad or dish somewhere. Honestly, I am asked for the recipe every time! I do skip roasting the red pepper and I use the jarred kind. I also eliminate the extra water in cooking the quinoa and use half water, half OJ. Makers the recipe a snap to prepare.

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