1 cup quinoa, toasted, see note below
2 tsp canola oil
1 onion, chopped
1 (4 oz) can chopped green chiles
2 cloves garlic, chopped
1 (14 oz) can chicken broth, or vegetable broth
1/4 cup pine nuts, toasted (see note below)
3/4 cup chopped fresh cilantro
1/2 cup chopped green onions
1 large lime, juiced
1/4 tsp salt
1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, 3 to 5 minutes. Transfer to a fine sieve and rinse thoroughly. Set aside.
2. To toast pine nuts: place them in a small dry skillet over medium-low heat, stirring constantly, until lightly browned, 3 to 5 minutes. Set aside..
3. Heat oil in a large skillet or saucepan over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add chiles and garlic. Cook, stirring, for 1 minute. Add the quinoa and broth. Bring to a simmer. Reduce heat to maintain a simmer, then cover and cook until the quinoa is tender and most of the liquid has been absorbed, 20 to 25 minutes.
4. Add pine nuts, cilantro, green onions, lime juice and salt to the quinoa. Mix gently and fluff with a fork.