1 Tbs. olive oil
1 c. quinoa, rinsed well and drained
1 ¾ c. low-sodium chicken broth or mild vegetable broth
½ c. pine nuts, lightly toasted (or substitute toasted slivered almonds)
½ c. sliced green onion
½ c. chopped cilantro or parsley
Heat oil in a large skillet over medium-high heat. Add quinoa and cook for 2-3 minutes, stirring occasionally. Add the broth and bring to a boil, then reduce heat to a simmer and cover; cook until liquid is absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork and stir in pine nuts, green onion, and cilantro (or parsley). Serve hot or warm.