This pesto quinoa salad is quick and easy to make, packed with flavour and a rainbow of Mediterranean veggies. The perfect weeknight dinner when you don’t feel like cooking or a great picnic, potluck or barbecue side dish!
Bring the water to a boil and add the quinoa. Cover and reduce the heat to low. Cook for 20 – 30 minutes until the quinoa is tender and the water is absorbed. Fluff with a fork and transfer to a large bowl.
Meanwhile, combine the basil, walnuts, garlic, nutritional yeast and olive oil in a food processer and blend until smooth.
Mix the pesto into the quinoa and toss together with the remaining ingredients. Serve warm or chilled.