Vegan Pistachio Pesto Quinoa

Added to Recipes on Tue 06/18/2013




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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A Dozen Protein-Packed Vegan Meals 

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