HERBED QUINOA PILAF

 from Libby

4 cups quinoa (about 18 ounces)

4 1/2 cups water

3/4 teaspoon salt

3 tablespoons extra-virgin olive oil

1 1/2 tablespoons fresh lemon juice

1 1/2 cups pine nuts, lightly toasted

3/4 cup finely chopped red onion

1 1/2 cups chopped fresh basil

Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water and salt. Bring to boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion. Season with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.) Mix in basil.

Makes 12 servings.