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 Artichoke Pesto Quinoa [Vegan]
Ingredients
- 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
Preparation
- Stir 1/2 cup pesto into quinoa, and add toppings and garnishes. Enjoy!
About The Author
Koko Brill
See My Recipes Wholesome snacks and meals for the win!
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.
Comments