Quinoa and Pistachio Salad With Moroccan Pesto

From Cooking Light July, 2009. I have been looking to include more quinoa in our diet since it is low calorie and very filling and this recipe turned out to be easy and a hit with everyone in my family. It is delicious! Here is what Cooking Light says about it: Quinoa 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 entree option, use organic vegetable broth and add one can of rinsed, drained chickpeas to ramp up the protein even more.

• Ready In: 35 mins
• Serves: 6
• Yields: 6 3/4 cup servings

Ingredients

• 1  red bell pepper
• 1  cup  uncooked quinoa
• 1  cup  reduced-sodium fat-free chicken broth
• 1⁄2 cup water
• 1⁄2 cup  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 cayenne pepper
• 2  large garlic cloves, coarsely chopped
• 12  oil-cured olives, pitted and chopped
• 1⁄4 cup  chopped pistachios

Directions

1. Preheat broiler.
2. Cut 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, brothy, 1/2 cup water, and juice in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12 minutes or unitl liquid is absorbed.
4. Place cilantro and next 7 ingredients (through garlic) in a food processor (mine fit into my mini processor); process until smooth. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl. Sprinle with nuts.