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Quinoa Salad with Pistachio and Moroccan Pesto is easy and quick to put together. It can be served right away or chilled until ready to serve. It is great to make ahead for picnics or to pack for lunchbox.


6 serving

Total time

50 minutes




  • 1 cup quinoa
  • 1 red bell pepper (Medium (or use jarred roasted red pepper))
  • 1 can chickpeas (, rinsed and drained)
  • 12 black olives (, pitted and chopped)
  • ¼ cup pistachios (, chopped)
  • 3 tbsps extra virgin olive oil
  • ⅓ cup cilantro (Fresh , chopped)
  • 2 tbsps parsley (Fresh , chopped)
  • 3 tbsps lemon juice
  • 2 cloves garlic (, minced)
  • ½ tsp cumin (Ground)
  • to taste Salt Pepper (&)


  1. Preheat the broiler. Cut the bell pepper in half lengthwise; discard seeds and membranes. Place the halves, skin sides up, on a foil lined baking sheet, flatten with hand.
  2. Broil 10~12 minutes or until blackened. Place in a bowl and cover it with a plastc wrap. Let stand for about 15 minutes. When cool enough to handle, peel the pepper and chop.
  3. Place quinoa and 1¾cups of water (or a mixture of water and broth) in a large saucepan; bring to a boil. Lower the heat, cover and cook for 18~20 minutes or until all of the water is absorbed and quinoa is cooked through. Cool slightly.
  4. Place olive oil, cilantro, parsley, lemon juice, ground cumin, garlic cloves, salt and pepper in a food processor or a small blender. Process until smooth.
  5. In a large bowl, combine roasted bell pepper, cooked quinoa, Moroccan pesto, chickpeas and olives. Toss gently and sprinkle with chopped pistachios. Serve and enjoy!!
  6. View the recipe instructions at Cook's Hideout

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