Quinoa Side Dish with Pine Nuts, Green Onions, and Cilantro

Ingredients

• 1 T canola or grapeseed oil
• 1 C quinoa, rinsed
• 1 3/4 cup chicken or vegetable stock
• 1/2 tsp. Vege-Sal 
• 3/4 cup pine nuts , toasted in a dry pan
• 1/2 cup sliced green onion
• 2 T finely chopped cilantro

Directions

1. Look at the quinoa package to see whether rinsing is needed. If it is, pour the quinoa into a fine-mesh strainer and run cold water over it until the foamy bubbles disappear, then leave it to drain for at least 5 minutes.
2. Warm the oil in a sturdy pot that has a snug lid.
3. Add the quinoa and cook it, stirring, for 3-4 minutes, until it begins to give off a nutty, toasted smell.
4. Pour in the chicken or vegetable stock carefully, since it may bubble up when it hits the hot pot.
5. Add the Vege-Sal or salt, give everything a stir, and bring it to a boil. Turn the heat down to a simmer, cover the pot, and cook the quinoa for 15 minutes, or until the liquid has been absorbed.
6. As the quinoa cooks, put the pine nuts in a dry frying pan over high heat and toast them just until they smell fragrant. With high heat this takes only 1-2 minutes, so keep an eye on them and do not let them get very dark, or they can turn bitter.
7. When the quinoa is finished cooking, keep it covered and let it sit for 5 minutes.
8. While it rests, slice the green onions and chop the cilantro or parsley.
9. After 5 minutes, loosen the quinoa with a fork.
10. Fold in the toasted pine nuts, green onions, and chopped cilantro.
11. Serve it hot or warm.