Make 1 ½ cups of quinoa according to package directions.  In a wide skillet pan, sauté 6 shallots until soft.  Add 1 bag artichoke hearts, sliced thin. Add salt and pepper and cook on a high flame until artichokes begin to crisp. Add chopped apricots and cook for a few minutes longer.  Add shallot/apricot mixture to quinoa.  Clean and dry basil and blend in food processor.  Add and blend the rest of the dressing ingredients. Spoon 4-6 tablespoons of dressing over quinoa (remaining dressing can be frozen for future use).

Garnish with lemon zest and chopped cashews.  Sprinkle feta around quinoa and serve.