Pine Nut Marinara Quinoa Bowl

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Quinoa: 

1 cup dry white quinoa, rinsed

Marinara:

1/4 cup extra-virgin olive oil, preferably cold pressed

2 tablespoons lemon juice

1 1/4 tablespoons agave nectar

2 cups sun-dried tomatoes, soaked in water for 2 hours (1 cup soaking water reserved)

2 large Roma or heirloom tomatoes, diced

1/2 small yellow onion, chopped

3 to 4 cloves garlic, crushed

1 handful fresh basil leaves, a few reserved for garnish

2 teaspoons dried oregano

1 teaspoon sea salt

Pinch hot pepper flakes

1/4 cup pine nuts, reserved, for garnish