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!
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