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!