• Rinse quinoas individually in fine mesh strainer.
• Place quinoas in separate pots, add broth to each, cover and bring to boil.
• Reduce heat and cook quinoas for 15 minutes until liquid is absorbed.
• Turn off heat and let quinoas fluff for 10 minutes. Set aside to cool.
• Combine pesto ingredients in food processor or blender and process until smooth.
• Taste and adjust seasonings, adding more non-dairy milk if necessary.

To assemble timbales:

• Lightly spray 4, 1-cup ramekins. Fill each ramekin with 1/2 cup white and 1/2 cup black quinoa in any design, packing down to insure easy release.
• Place serving plate over one timbale and quickly flip it over onto the plate. Repeat with remaining quinoa.
• With lightly damp fingers, adhere 4 nori strips, cut to size, shiny side out, to the exterior of the quinoa. Dollop pesto next to each timbale.