Moroccan Pistachio Quinoa Salad

    40 minutes

    This is a great Moroccan style quinoa salad that is simple to make. It has a lovely coriander and parsley dressing a bit like pesto.


    Queensland, Australia
    3 people made this

    Serves: 6 

    • 1 red capsicum
    • 1 cup quinoa
    • 1 cup chicken stock
    • 1/2 cup water
    • 1/2 cup orange juice
    • 1/3 cup fresh coriander, chopped
    • 1/4 cup extra virgin olive oil
    • 2 tablespoons parsley, chopped
    • 3 tablespoons lemon juice
    • 1/2 teaspoon cumin
    • 1/4 teaspoon salt
    • 1/4 teaspoon red pepper
    • 2 cloves garlic, diced
    • 12 black olives, pitted
    • 1/4 cup pistachios

    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    1. 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.
    2. 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.
    3. In a food processor combine the coriander, olive oil, parsley, lemon juice, cumin, salt, red pepper and garlic to make the dressing.
    4. In a salad bowl, mix the capsicum, quinoa, olives and pistachios. Toss, then drizzle with dressing and toss again.

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