Moroccan Quinoa with Roasted Bell Peppers and Cilantro Pesto

A delicious and flavourful twist on quinoa.

1. Preheat broiler. Remove caps, seeds and membranes of the pepper. Cut pepper into 4 quarters. Place on baking sheet and broil for about 12 minutes turning once when one side starts browning. Let cool before peeling and dicing.
2. Meanwhile, in small saucepan, add quinoa and water or stock. Bring to a boil, cover and simmer on lowest heat for 15 minutes until all liquid is reduced. Let sit for 5 minutes.
3. In the small bowl of a food processor add pesto ingredients and puree. If it’s too thick, add a little water.
4. Place quinoa in bowl and add peppers, olive and pesto. Mix well and serve.

1 red bell pepper
1 cup quinoa
1 ½ cups water or stock
½ cup diced black olives
1/3 cup toasted chopped pistachios
1/4 cup olive oil
½ cup sliced almonds
½ cup firmly packed cilantro
1 small garlic clove
1 Tbsp lemon juice

Serves 4

Nutritional Information per Serving
Calories 310
Fat 26g
Saturated Fat 3g
Cholesterol 0mg
Sodium 150mg
Carbohydrates 17g
Fibre 5g
Protein 6g