This pesto is like running a little cellular vacuum through the body to tidy everything up. The parsley and cilantro in particular are excellent detoxifiers; parsley works on the blood and kidneys, while cilantro cleans up the liver. Mint, cumin and paprika make this an eye-popping, taste bud-awakening pesto.

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable or chicken broth
• 1/2 cup Kalamata olives
• 1 red bell pepper, chopped

Moroccan Pesto

• 1⁄2 teaspoon cumin
• 1⁄2 teaspoon paprika
• 1 clove garlic, chopped
• 1⁄2 cup tightly packed cilantro
• 1/2 cup tightly packed basil
• 6 mint leaves
• 1/3 cup tightly packed parsley
• 1⁄4 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 1⁄4 teaspoon salt

1. Place quinoa and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 12-15 minutes or until liquid is absorbed.
2. In a food processor, combine pesto ingredients and process until well blended.
3. Combine quinoa, pesto, red pepper and olives in a bowl and mix well.