Boil the quinoa for 10-12 minutes until all seeds have opened up, sieve, rinse and add to a bowl. Whilst the quinoa is cooking stir fry the courgettes for a few minutes, add a generous pinch of sea/pink salt and black pepper, add a little water if required. Then add the other ingredients (not pesto ingredients), and cook through for 5 minutes. Add these to the quinoa.
For the green pesto sauce:
Add all pesto ingredients into a blender or processor and blitz until smooth. Add to the quinoa bowl and mix well.