BM# 68-Cooking Carnival: Day 7
Theme of the Week 2: Whole Grains in Salads
Dish: Quinoa & Pistachio Salad with Moroccan Pesto
After 2 days of wheat grain based salads (farro and freekah), I have Quinoa salad for a change today. Quinoa is one of the most used grains in my kitchen and I make it at least once a week in some form or the other. Today’s salad is very flavorful with the addition of herby Moroccan pesto, veggies and crunchy pistachios.
Recipe is from Cooking Light way to cook Vegetarian cookbook. The first thing I did when choosing dishes for this week’s theme was to refer to my cookbooks and based on the ingredients I had on hand, I chose the dishes from them. I didn’t have to buy any of the grains or herbs for these recipes. I had all the grains in the pantry/ fridge and the herbs are from my backyard.Like all the other salads I posted this week, this salad is easy and quick to put together. While the quinoa is cooking, you can make the pesto and prep the veggies, then toss everything together. It can be served right away or chilled until ready to serve. It is great to make ahead for picnics or to pack for lunchbox.
Quinoa & Pistachio Salad with Moroccan Pesto
- 1 cup Quinoa
- 1 Red Bell Pepper Medium (or use jarred roasted red pepper)
- 1 can Chickpeas , rinsed and drained
- 12 Black Olives , pitted and chopped
- ¼ cup Pistachios , chopped
- 3 tbsps Extra virgin Olive oil
- 1/3 cup Cilantro Fresh , chopped
- 2 tbsps Parsley Fresh , chopped
- 3 tbsps Lemon juice
- 2 cloves Garlic , minced
- ½ tsp cumin Ground
- To taste Salt Pepper &
Roast Red Bell Pepper:
- Preheat the broiler. Cut the bell pepper in half lengthwise; discard seeds and membranes. Place the halves, skin sides up, on a foil lined baking sheet, flatten with hand.
- Broil 10~12 minutes or until blackened. Place in a bowl and cover it with a plastc wrap. Let stand for about 15 minutes. When cool enough to handle, peel the pepper and chop.
- Place quinoa and 1¾cups of water (or a mixture of water and broth) in a large saucepan; bring to a boil. Lower the heat, cover and cook for 18~20 minutes or until all of the water is absorbed and quinoa is cooked through. Cool slightly.
Make Moroccan Pesto:
- Place olive oil, cilantro, parsley, lemon juice, ground cumin, garlic cloves, salt and pepper in a food processor or a small blender. Process until smooth.
- In a large bowl, combine roasted bell pepper, cooked quinoa, Moroccan pesto, chickpeas and olives. Toss gently and sprinkle with chopped pistachios. Serve and enjoy!!