Quinoa and Pistachio Salad with Moroccan Pesto

Quinoa [KEEN-wah] is a quick-cooking whole grain supplying protein, iron, and vitamin E. Pair this side dish with simple grilled chicken or fish. For a vegetarian entrée option, use organic vegetable broth and add one (15 1/2-ounce) can of rinsed, drained chickpeas to ramp up the protein.

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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

263

Fat:

15.8g (sat 2.2g,mono 8.3g,poly 2.4g)

Protein:

5.8g

Carbohydrate:

28.2g

Fiber:

4g

Cholesterol:

0.0mg

Iron:

3.3mg

Sodium:

318mg

Calcium:

36mg