Cook the quinoa. I changed the water 3 times.

Wash the basil leaves (remove the stems), drain well, and place them on paper towels to dry thoroughly.

Toast the pecans in a skillet without oil.

In a blender, combine the basil, garlic, pecans, a pinch of salt, Parmesan, and olive oil. Blend until smooth.

Transfer the pesto to a wok or large skillet. Cook for a few minutes to sauté the garlic. Add the cooked quinoa and mix well.