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Pistachio Artichoke Pesto Quinoa

This yummy quinoa salad dish can be eaten hot or cold, by itself, or on a bed of spinach or mixed greens. The pesto is vegan and raw, flavoured from fresh basil, olive oil, lemon juice, and pistachios instead of pine nuts. The cherry tomatoes, artichokes, and salty kalamata olives all lend themselves to this mediterranean-themed dish. The quinoa adds a protein punch that regular pasta lacks. Use any extra pesto with your next batch of raw lasagna or with your favourite vegan garlic bread.

Pistachio Pesto Quinoa

This Recipe is :



  • 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 a fork.


Combine all ingredients in a food processor and blend. Leave slightly chunky.


  • Stir 1/2 cup pesto into quinoa, and add toppings and garnishes. Enjoy!






Koko Brill is a young, health-conscious culinary school graduate. A long-time vegetarian and frequent vegan, Koko loves to cook and bake using wholesome ingredients that benefit the body and the Earth. She enjoys growing her own food, and learning about gardening and permaculture. Koko blogs at Koko’s Kitchen and when she’s not in the kitchen she can be found running, biking, doing yoga, or enjoying a drink with friends.



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