1 cup quinoa
2 cups water
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.
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
Combine all ingredients in a food processor and blend. Leave slightly chunky.
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
Stir 1/2 cup pesto into quinoa and add toppings and garnishes. Enjoy!
Recipe courtesy of One Green Planet
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