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Basil Pesto Quinoa | via veggiechick.com #vegan #glutenfree

Basil Pesto Quinoa (Vegan, Gluten Free)

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Simple Basil Pesto Quinoa- an easy way to dress up quinoa, with classic flavors of roasted red peppers, basil, pine nuts, and lemon juice. All you need is 25 minutes and a few fresh ingredients.


  • 1 cup quinoa - rinsed and drained
  • 1 cup water
  • 1 cup unsalted vegetable broth
  • 1/2 12 ounce can roasted red peppers, drained
  • 3 cups fresh basil leaves
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup toasted pine nuts
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1/4 cup water


  • 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.


Calories: 235kcal | Carbohydrates: 33.1g | Protein: 9g | Fat: 8g | Sodium: 773mg | Sugar: 0.8g
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