Quinoa and Pistachio Salad With Moroccan Pesto

• 1 red bell pepper
• 1 cup uncooked quinoa
• 1 cup reduced-sodium fat-free chicken broth
• 12 cup water
• 12 cup orange juice
• 13 cup coarsely chopped fresh cilantro
• 14 cup extra virgin olive oil
• 2 tablespoons coarsely chopped fresh flat-leaf parsley
• 3 tablespoons fresh lemon juice
• 12 teaspoon ground cumin
• 14 teaspoon kosher salt
• 14 teaspoon cayenne pepper
• 2 large garlic cloves, coarsely chopped
• 12 oil-cured olives, pitted and chopped
• 14 cup chopped pistachios

1. Preheat broiler.
2. Cut bell pepper in half lengthwise; discard seeds and membranes.
3. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
4. Broil 12 minutes or until blackened.
5. Place in a zip-top plastic bag; seal.
6. Let stand for 10 minutes.
7. Peel and chop.
8. Place quinoa, brothy, 1/2 cup water, and juice in a large saucepan; bring to a boil.
9. Cover, reduce heat, and simmer 12 minutes or unitl liquid is absorbed.
10. Place cilantro and next 7 ingredients (through garlic) in a food processor (mine fit into my mini processor); process until smooth.
11. Combine bell pepper, quinoa mixture, cilantro mixture, and olives in a large bowl.
12. Sprinle with nuts.

red bell pepper, quinoa, chicken broth, water, orange juice, fresh cilantro, extra virgin olive oil, parsley, lemon juice, ground cumin, kosher salt, cayenne pepper, garlic, oil, pistachios

Taken from www.food.com/recipe/quinoa-and-pistachio-salad-with-moroccan-pesto-378462 (may not work)