Quinoa and Pistachio Salad with Moroccan Pesto

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by Stacy Beeson

KTVB.COM

Posted on October 11, 2010 at 10:05 AM

Updated Monday, Nov 22 at 8:29 PM

Quinoa [KEEN-wah] is a quick-cooking whole grain supplying protein, iron, and vitamin E. 

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

1. Preheat broiler.

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. 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. 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.

Yield: 6 servings (serving size: 3/4 cup)

CALORIES 263 ; FAT 15.8g (sat 2.2g,mono 8.3g,poly 2.4g); CHOLESTEROL 0.0mg; CALCIUM 36mg; CARBOHYDRATE 28.2g; SODIUM 318mg; PROTEIN 5.8g; FIBER 4g; IRON 3.3mg 

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