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Quinoa & Pistachio Salad with Moroccan Pesto

Quinoa & Pistachio Salad with Moroccan Pesto is easy and quick to put 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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: moroccan
Servings: 6 serving
Author: Pavani

Ingredients

  • 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 &

Instructions

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.

Cook Quinoa:

  • 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.

Make Salad:

  • 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!!

Notes