For the quinoa with basil pesto, first prepare the pesto: Pluck the basil leaves from the stems, chop the garlic clove, grate the Parmesan. Grind in a food processor with the pine nuts, gradually pour in the oil. Season to taste with salt.
Put the quinoa in a sieve and wash thoroughly with hot water. Bring to a boil with 500 ml of vegetable soup or water and soup seasoning and cook over low heat for about 12 minutes.
Wash spinach and add to quinoa in the pot. Allow to collapse. Remove from heat and let swell for a few more minutes.
Wash and quarter the tomatoes and add to the quinoa with the lime juice. Now stir in the pesto and sprinkle with Parmesan shavings.