Add rinsed quinoa to water and unsalted vegetable broth. Bring to a boil, cover, reduce heat and cook until all liquid is absorbed (about 20 minutes). Remove from heat and set aside.
To make the pesto, add roasted red peppers, basil leaves, garlic powder, salt, pine nuts, nutritional yeast, and lemon juice to a high powered blender or food processor. Blend until smooth. Add a little warm water to thin.
Mix the pesto into the quinoa and top with extra pine nuts and lemon juice.