Quinoa and Pistachio Salad with Moroccan Pesto Recipe

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Quinoa and Pistachio Salad with Moroccan Pesto
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Ingredients:

Directions:

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

Per ServingPer 100 g
Amount Per 1 Serving
Calories 257.93 Kcal (1080 kJ)
Calories from fat 125.41 Kcal
% Daily Value*
Total Fat 13.93g 21%
Sodium 172.6mg 7%
Potassium 387.25mg 8%
Total Carbs 24.48g 8%
Sugars 3.87g 15%
Dietary Fiber 2.85g 11%
Protein 9.35g 19%
Vitamin C 36.2mg 60%
Vitamin A 0.5mg 16%
Iron 11mg 61%
Calcium 59.4mg 6%
Amount Per 100 g
Calories 161.53 Kcal (676 kJ)
Calories from fat 78.54 Kcal
% Daily Value*
Total Fat 8.73g 21%
Sodium 108.09mg 7%
Potassium 242.52mg 8%
Total Carbs 15.33g 8%
Sugars 2.42g 15%
Dietary Fiber 1.78g 11%
Protein 5.85g 19%
Vitamin C 22.6mg 60%
Vitamin A 0.3mg 16%
Iron 6.9mg 61%
Calcium 37.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.7
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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