Rinse quinoa: Place quinoa in a sieve and run under water until the water runs clear.
Place 1 cup quinoa and 2 cups water in a saucepan and bring to boil. Reduce to simmer and cook for 10 to 15 minutes until the liquid is absorbed. Take off heat. Set aside.
To create the pesto sauce: spread the cashew nuts on a baking sheet and bake at 350 degrees until they are warmed, about 10 minutes.
Place the garlic, basil, thyme in a mortar and crush.
Add tomatoes, cashew nuts, Parmesan cheese, olive oil. Crush and stir until well combined.
Season with salt and pepper to taste.
Combine 1 cup quinoa with the tomato pesto sauce. Serve.