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.

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Pistachio Artichoke Pesto Quinoa [Vegan]

Ingredients

Quinoa
  • 1 cup quinoa
  • 2 cups water
Pesto
  • 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
Toppings
  • 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
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Preparation

Quinoa 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. Pesto Combine all ingredients in a food processor and blend. Leave slightly chunky. Toppings
  • Stir 1/2 cup pesto into quinoa, and add toppings and garnishes. Enjoy!


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