Here is a little dish I made up thanks to an overabundance of basil in my mom's garden.
1 c. quinoa
2 c. water or broth (chicken or veggie)
2-3 Tbsp. pesto
2-3 Tbsp. olive oil
1/2 c. feta
1/4 c. dried cranberries
salt and pepper to taste
Cook quinoa in the water or broth on low heat until liquid is absorbed. Turn heat off and stir in pesto, olive oil, feta, cranberries, and salt & pepper. Can be served warm or cold. Add more olive oil to create desired texture (i.e., if it's too dry).