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Toast quinoa in a large dry skillet over medium heat. Add green onions or scallions and cook, stirring often until it crackles and becomes aromatic, 3 to 5 minutes. (rinse thoroughly in a fine sieve).
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Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often until softened, 2 to 3 minutes. Add peppers and garlic, stirring for 30 seconds. Add the
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quinoa and broth; bring to a simmer. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25
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minutes.
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Add pine nuts, cilantro lime juice andsalt to the quinoa; mix gently and fluff with a fork.
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To toast nuts and seeds on the stovetop: Toast in a small dry skillet over medium-low heat, stirring constantly until fragrant and lightly browned, 3 to 5 minutes.