Quinoa Risotto with Herb & Feta Pesto
- 1. Bring a pot of salted water to a boil and cook the quinoa for 15-20 minutes. Drain and fluff with a fork.
- 2. In the meantime, make the pesto by processing the dill, basil, parsley, feta, walnuts, olive oil, salt, pepper, lemon zest and garlic powder in a blender.
- 3. Serve the quinoa hot, drizzled with the pesto. Optionally garnish with walnuts.