Quinoa and Pistachio Salad with Moroccan Pesto

Quinoa (KEEN-wah) is a whole grain supplying protein, iron & vitamin E. For a vegetarian entree option, use vegetable broth and add one (15 1/2 oz) can of rinsed, drained chickpeas to ramp up the protein.

Source: Cooking Light Magazine

Yield: 6 servings (3/4 cup each)

Ingredients:

1 red bell pepper
1 cup uncooked quinoa
1 cup 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 Tblsp coarsely chopped flat-leaf parsley
3 Tblsp fresh lemon juice
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper
2 large garlic cloves, minced
12 oil-cured olives, pitted & chopped
1/4 cup chopped pitachios

1. Preheat broiler

2. Cut red bell pepper in half lengthwise, discard seeds & 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 & chop.

3. Place quinoa, broth, 1/2 cup water, and orange 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 (thru garlic) in a food processor, process until smooth. Combine bell pepper, quinoa, cilantro mixture, and olives in a large bowl. Sprinkle with nuts!