Lemon Quinoa With Fresh Pesto

• 2/3 cup dry quinoa
• 1 1/3 cups water
• 1/4 cup slivered almonds, toasted
• 1 bunch fresh basil, about 3 cups
• 1/4 cup parmesan, freshly grated
• 1/2 cup walnuts, toasted
• 3 cloves garlic
• 3 tablespoons high quality olive oil, plus more to taste
• juice of 1 lemon
• 1 cup chickpeas, drained and rinsed
• handful sun-dried tomatoes, for garnish
• salt and pepper, to taste

1. Place the basil through the olive oil in the bowl of a food processor. pulse until smooth. Set aside.
2. Place quinoa and water in a small saucepan over medium heat. bring to a boil, then reduce heat to a simmer, cover and let cook about 15 minutes, until the water is absorbed
3. When quinoa is finished, remove from heat, fluff with a fork and toss with almonds, chickpeas, pesto, and lemon juice. garnish with sun-dried tomatoes

quinoa, water, slivered almonds, fresh basil, parmesan, walnuts, garlic, olive oil, lemon, chickpeas, handful sundried tomatoes, salt

Taken from food52.com/recipes/11767-lemon-quinoa-with-fresh-pesto (may not work)