Once boiling, turn to low heat and cover for 15 minutes. Then turn off flame and let sit for 5 more minutes, or until quinoa is light and fluffy and all water has been absorbed. Fork finished quinoa and set aside.
Dry roast seeds in a non-stick pan until fragrant and lightly browned.
In a blender or food processor, combine well-washed basil leaves with roasted seeds and remaining ingredients.
Pulse blend until smooth and creamy. Taste for salt and lemon, adding either if desired.
Toss both pesto and quinoa together. For interest, add diced sun-dried tomatoes, feta cheese, etc. Eat and enjoy!