Preheat the grill. Cut the capsicum in half and remove the seeds. Place, skin side up, on a baking tray and flatten them down. Grill until blackened, about 10 minutes. Place in a plastic or paper bag and seal, let rest 10 minutes. Peel and dice.
Place quinoa, stock, water and orange juice in a saucepan and bring to the boil. Cover and simmer 15 minutes or until liquid is absorbed.
In a food processor combine the coriander, olive oil, parsley, lemon juice, cumin, salt, red pepper and garlic to make the dressing.
In a salad bowl, mix the capsicum, quinoa, olives and pistachios. Toss, then drizzle with dressing and toss again.