Quinoa and Pistachio Salad

By DrChef

Great with fish

Ingredients

• 1 C quinoa (rinsed and drained well)
• 1 C chicken or veggie broth
• 1/2 C water
• 1/2 C orange juice
• 1/3 C coarsely chopped cilantro
• 1/4 C olive oil
• 3 T lemon juice
• 1/2 t ground cumin
• 1/2 t salt
• 1/4 t cayenne
• 2 large garlic cloves, coarsely chopped
• 1/2 C roasted red pepper, chopped
• 12 olives, pitted and chopped
• 1/4 C chopped pistachios

Details

Servings 6

Preparation

Step 1

Place quinoa, broth, 1/2 C water and juice in large saucepan; bring to boil. Cover, reduce heat, simmer for 12 minutes or until liquid absorbs.

Place cilantro and next 6 ingredients (through garlic) in a food processor; process until smooth.

Combine roasted pepper, cooked quinoa, cilantro mixture, olives in large bowl. Gently stir to mix.

Sprinkle with nuts to serve.