Quinoa Tabbouleh

1 cup Quinn
1 (14-1/2 oz.) can vegetable broth
2 Tbsp. pine nuts
8 cherry tomatoes, each cut into eights, if use grape or plum tomatoes, dice
2 green onions, thinly sliced
1/4 cup finely chopped parsley
1 Tbsp. finely chopped mint
1 Tbsp. finely chopped cilantro
4 Tbsp. fresh lemon juice
2 Tbsp. olive oil
1/4 tsp. salt

Put the quinoa into fine sieve and rinse several minutes with water to remove the bitter coating of the quinoa. Drain well.

Put into large, nonstick skillet set over medium heat and stir 3 minutes. Add the vegetable broth and bring to a boil. cover and reduce the heat to medium-low and cook 12 minutes. Drain well. Spread onto paper towel lined baking sheet and let set 5 minutes to absorbed excess liquid. Transfer to a bowl.

Put the pine nuts into a small skillet and place over medium heat. time for 4 minutes, shaking the pan occasionally, and remove from the heat. Let finish toasting in the hot skillet.

Combine the quinoa. pine nuts, tomatoes, green onions, parsley, mint and cilantro. Combine the lemon juice, olive oil and salt in a small jar. Pour over the salad, mixing well. Cover and chill. Remove the salad from the refrigerator 30 minutes before serving.

Makes 6 to 8 servings.