Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
6 servings (serving size: 3/4 cup)

Quinoa [KEEN-wah] is a quick-cooking whole grain supplying protein, iron, and vitamin E. Pair this side dish with simple grilled chicken or fish. For a vegetarian entrée option, use organic vegetable broth and add one (15 1/2-ounce) can of rinsed, drained chickpeas to ramp up the protein.

How to Make It

Step 1

Preheat broiler.

Step 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.

Step 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.

Step 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.

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Ratings & Reviews

Bethany10's Review

Saecca
June 13, 2011
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.

SallyBray's Review

zep683
January 06, 2011
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!

Sherry's Review

Jules922
June 30, 2015
This was by far my favorite quinoa recipe to date. It's very fresh and flavorful. My only regret was not doubling the recipe as my family of 5 easily finished this off (3/4 cup serving is quite small) and I was hoping for leftovers. I prepared as written and found it fast and simple.  

gkd1029's Review

RitaBK
January 08, 2014
N/A

Teagal's Review

Linz2001um
July 10, 2012
N/A

Jules922's Review

JISherry
June 14, 2012
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.

maryflaum's Review

pdxcolyer
March 30, 2012
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

RitaBK's Review

JanetQ
August 21, 2010
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!

Kjacker's Review

Rox525
August 09, 2010
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.

DesertFlower84's Review

DesertFlower84
June 29, 2010
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.