Quinoa [KEEN-wah] is a quick-cooking whole grain supplying protein, iron, and vitamin E. Pair this side dish with simple grilled chicken or fish. For a vegetarian entrée option, use organic vegetable broth and add one (15 1/2-ounce) can of rinsed, drained chickpeas to ramp up the protein.
This was by far my favorite quinoa recipe to date. It's very fresh and flavorful. My only regret was not doubling the recipe as my family of 5 easily finished this off (3/4 cup serving is quite small) and I was hoping for leftovers. I prepared as written and found it fast and simple.
I love this recipe...it is my go-to side for BBQs and whenever I'm meant to bring a salad or dish somewhere. Honestly, I am asked for the recipe every time! I do skip roasting the red pepper and I use the jarred kind. I also eliminate the extra water in cooking the quinoa and use half water, half OJ. Makers the recipe a snap to prepare.
this was really wonderful. I made it yesterday and can't wait to have leftovers today. I was looking for something interesting to do with quinoa and this really fit the bill. Give it a try!! yum
I made several substitutions because I used what I had on hand; luckily, it was still a hit! I used pearled barley and added lentils (instead of chickpeas) and cucumbers to the mix with the roasted peppers (I used jarred). I didn't include pistachios or olives. Very easy and crowd pleasing.
First time with Quinoa and I'm sold. There's so much good stuff in the recipe, and the flavor really delivers. The key is high-quality olives, The pistachios are nice, but could easily be cut out to simplify without losing any flavor. Also, I didn't peel my peppers very well -- just removed the charred bits.
Yummy! I have made this several times now. I would definitely suggest doubling the recipe if you want leftovers. Big time-saving tip: buy roasted red bell peppers in a jar - - then the whole dish is ready in 15 minutes. I substitute kalamata olives because I like them more than oil-cured olives. I also substitute vegetable broth instead of chicken broth to make it vegan. Add the chickpeas and serve with a green salad and it's a filling, wholesome vegan meal!
This is the best recipe! I made it exactly as the recipe states and I would not change a thing. I did add a can of garbanzo beans as I like them and the recipe would then suffice for a light lunch just as it is. Be advised: 3/4 cup is a single serving and if you wish to have any leftovers, you might want to abide by that...would be easy to eat the entire thing, it is that good. Enjoy!
This has become a standard recipe for me. It's wonderful served with grilled fish or chicken. If I'm short on time I just cut the pepper and don't bother baking it first. Also, to cut down on calories I often don't use the oil and it's still so good. It's so a great combination of flavors. It's a great way to introduce people to quinoa when they wonder what on earth it is.
Perfect, very yummy and light! Very refreshing, especially now that my area is hitting 100+ temperatures! Making more tonight, double batch. This has really become a staple in our house.
First time making Quinoa, but definitely not the last. This is a wonderful recipe, packed with great flavor. Followed recipe, didn't use chickpeas. The only problem with the salad is it's so good, it's hard to stop eating -- highest compliment you can give! Definitely a keeper. Serve with CL Soy-Sesame Kale and CL Black Bean Salsa/Salad. Great meatless meal.
This dish is so flavorful! I didn't add the pistachios, but will do so in the future. I think it would go nicely with the flavor profiles. Will make this again for sure!
I used no-chicken broth for a vegetarian side dish, and macadamia nuts instead of pistachios. Made the rest as directed and really enjoyed!
Delish! It is 5 stars as written. It is 5+ when I add extra ground red pepper. This is a go-to sunday night meal. The leftovers are perfect for lunch throughout the week.
My husband began the meal giving this a 9 out of 10. By the middle it was a 9.5 out of 10. I think he would have hit 10 out of 10 if we didn't run out! This meal was a great veg dish (I added the chickpeas and made it an entrée). The sweetness of the red peppers, the salty pistachios, and the spicy/herb pesto was just divine! My market, despite asking workers, did not seem to have quinoa. I ended up using bulgur, but I am sure it has the same taste/texture. This meal was great! I made it in advance, chilled, and reheated it at dinner time with pistachios on top (kept in a separate baggy b/c they will get soggy). A wonderful dish! Could have been made easier if you used canned red peppers.
Made this last night to go alongside chili-spiced mahi mahi. I did make a few changes--omitted the cilantro (my family can't stand it) and used sliced kalamatas because my grocery store didn't have oil-cured olives. Also used whole shelled pistachios instead of chopping them. Next time I think I might use two peppers instead of just one. This is a great addition to my collection of quinoa recipes!
This was pretty easy and REALLY tasty! There was a delightfully unexpected sweetness to it (perhaps from the roasted red pepper? Or the nuts? Or the OJ?) - but that didn't overpower the savory flavors. The quinoa soaked up the delicious sauce in a perfect blend of tastes. I served this with mojo grilled salmon and steamed broccoli for a fabulous dinner. Will definitely make this again!
great recipe. delicious with wonderful flavors. the pistachios get a little soggy and lost in the recipe. tastes better cold than warm. would definitely make it again and take it to a potluck.
I am eating this recipe right now and - YUM! I made everything as is (also adding can of garbanzo beans), and the flavors mesh so well together! The only problem I'll have is not eating the entire pot!
Made this to go with the Barbecue Chicken with Mustard Glaze (Cooking Light, Aug. '09). both were a huge hit. The recipe should serve six, but there was less than a half cup left when the two hungry hiker/birdwatchers and I were finished! Definitely a keeper. (I omitted the red pepper and added 2 chopped fresh plum tomatoes. Quicker.
This is the best quinoa recipe I have ever had! I've made this twice, both times I omitted the olives (because they are not my favorite). Otherwise, I made it exactly as written. The first time I added garbanzo beans, and the second time I didn't. I like it better with the beans. One word of advice, make sure the broth is a kind that you like. I used a low quality one the second time, and I didn't enjoy it as much.
Yum! Made this last night and it was great! I was excited to find a recipe that uses quinoa since I never know what to do with it. I added the garbanzo beans like the recipe said to make it a main dish. Followed it exactly except I didn't add the olives since I'm not a fan. Pesto flavoring was excellent!
This quinoa salad was a wonderful summer side! The OJ makes it have a light citrusy flavor and the cilantro and pistachios are very complementary.
Wonderful!
This recipe is delicious! I didn't have oj, so I just added a 1/2c water. I also topped it with some fat-free feta, along with the pistachios. With every bite we said, "Oh my gosh, this is so good!"
