Add the broth and quinoa to a medium pot and bring to a boil. Once the broth reaches a boil, stir, reduce heat to a simmer and cover. The quinoa will cook in about 15 minutes.

While the quinoa is cooking, squeeze the juice from half of the lemon over the shrimp. Season the shrimp with the ¼ teaspoon of the salt and the pepper.

Add the olive oil to a large sauté pan and heat to medium high heat. Add the shrimp and cook for 2-3 minutes on each side or until the shrimp turns pink and starts to curl.

Season the shrimp with the basil and remove from the heat. Do not overcook the shrimp or they will get tough.

When the quinoa is done cooking, squeeze the other half of the lemon on top. Stir in the pesto and taste. Depending on your pesto, add the last ¼ teaspoon of salt.

Stir in the tomatoes.

Serve with the shrimp mixed in or piled on top!

Garnish with fresh basil.