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.
1Red Bell PepperMedium (or use jarred roasted red pepper)
1canChickpeas, rinsed and drained
12Black Olives, pitted and chopped
¼cupPistachios, chopped
3tbspsExtra virgin Olive oil
⅓cupCilantroFresh , chopped
2tbspsParsleyFresh , chopped
3tbspsLemon juice
2clovesGarlic, minced
½tspcuminGround
To tasteSalt 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!!