3tbspcold pressed extra virgin olive oil (use water or veggie stock on a WFPB diet)
2.5tbsplemon juice-freshly squeezed
1pinchsea salt -optional
Make the Pesto:
Add the basil, nuts, olive oil (or water), lemon juice, walnut parmesan and 1 tablespoon of water to the bowl of a food processor. Puree until smooth. Transfer to a bowl and stir in the grated garlic. Adjust seasonings to taste with sea salt and set aside until needed.
Roast the Tomatoes:
Preheat oven to 350”F. Slice the tomatoes lengthwise into thirds or halves. Arrange them in a single layer in a parchment lined baking sheet. Sprinkle with a pinch of sea salt and drizzle lightly with olive oil or a splash of water. Roast for about 30 to 40 minutes until they start to caramelize at the edges.
Assemble the Quinoa Salad:
Add the quinoa, artichokes, capers, roasted peppers and scallions to a large salad bowl. Pour half of the pesto over the top and using two spatulas toss to combine well. Add more pesto sauce if desired at this point. Sprinkle with the oven roasted tomatoes, pine nuts, pepper flakes and basil and serve with lemon wedges on the side. (Reserve some of the artichoke hearts and peppers for garnish if desired).