Vegan Pistachio Pesto Quinoa

Vegan Pistachio Pesto Quinoa


  • 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!