A few months ago a friend of mine made this recipe for dinner, before this I had never heard of Quinoa let alone tried it. Upon my first bite, I was hooked. There are so many yummy ingredients that this is chalk full of flavor. This recipe makes it into the top 5 of my new favorite recipes. Give it a try, I am sure you will like it!!
Quinoa and Pistachio Salad with Moroccan Pesto
1 cup uncooked quinoa
1 cup chicken or vegetable broth
1/2 cup water
1/2 cup orange juice
1/3 cup coarsely chopped cilantro, or basil
1/4 cup olive oil
2 Tbs coarsely chopped flat-leaf parsley
3 Tbs lemon juice
1/2 tsp cumin seed
1/2 tsp salt
1/4 tsp cayenne pepper
2 lg garlic cloves, minced
1/2 1 3/4 C Roasted red pepper, chopped – or sun-dried tomatoes
12 black olives, pitted and chopped
1/2 cup pistachios
Place quinoa, broth, water and juice in a large saucepan; bring to a boil. Cover, reduce heat and simmer 12 minutes, or until liquid is absorbed. Place cilantro and next 7 ingredients (through garlic) in a food processor and process until smooth. Combine roasted pepper, quinoa, cilantro mixture and olives in a large bowl. Gently stir to mix. Sprinkle with nuts.
