For the pesto:
shelled raw pistachios
extra virgin olive oil
freshly squeezed lemon juice
1 1/2 tsp
nutritional yeast (or 2 Tbsp grated Parmesean cheese)
1 tsp sea
fresh black pepper
cooked quinoa (prepared with chicken or vegetable broth)
frozen peas, thawed
chopped green onions
fresh grated Parmesan
the ingredients for the pesto, except the oil, in a food processor.
Start the processor and slowly pour in the oil. The pesto
should be creamy but still have a bit of texture to it.
In a large
bowl mix together the quinoa and pesto until evenly coated. Add the
remaining ingredients in the bowl and gently toss until mixed.