Pesto Quinoa with Shrimp and Tomatoes

INGREDIENTS

1 cup

Ancient Harvest Quinoa

2 cups

low-sodium chicken broth

4 oz

Fresh Pesto

1/2 lb

cooked shrimp, peeled and deveined

1/4 tsp

each garlic powder and onion salt

1/2 pint

grape tomatoes, quartered

Salt & pepper

Freshly grated Parmesan cheese

3/4 cup

packed chopped Fresh Basil

1/3 cup

Extra Virgin Olive Oil

1/3 cup

freshly grated Parmesan Cheese

Garlic clove, minced

2 tbsp

Pine Nuts

Kosher Salt & Fresh Ground Pepper