Vegan Pistachio Pesto Quinoa

Looking to spruce up your lunch the healthy way? Skip the traditional pasta dish and make something to look forward to with this alternative, which uses quinoa instead of starchy macaroni and has a nutty twist to the basil-based sauce.

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  • 1 cup quinoa
  • 2 cups water
  • 2 cups basil, packed
  • 1/2 cup pistachios
  • 1/3 cup olive oil
  • 1 tbsp lemon juice
  • 1 tsp sea salt
  • pinch of black pepper
  • 1/2 cup cherry tomatoes, chopped
  • 1/4 cup kalamata olives, chopped
  • 1/2 cup canned artichoke hearts, chopped
  • lemon zest from 1 lemon
  • basil leaves, for garnish
  • drizzle of olive oil, for garnish


Rinse quinoa and combine with water in a pot, uncovered. Bring to a boil, turn down to a simmer and cover. Cook for 15 minutes. Turn off heat and let sit on stove, still covered, for 5 more minutes. Fluff with fork.

Combine all pesto ingredients in a food processor and blend. Leave slightly chunky.

Stir 1/2 cup pesto into quinoa and add toppings and garnishes. Enjoy!