1 cup quinoa
pinch of sea salt
1/2 cup pine nuts
1 tbsp olive oil
1 generous handful fresh basil leaves, chopped
Place quinoa in a strainer and rinse well. Combine the quinoa with 2 cups water and the salt in a saucepan and bring to a boil. Reduce the heat, cover, and simmer for 20 minutes.
While the quinoa cooks, heat the pine nuts in a small dry skillet over medium heat. Toast until the nuts are just staring to turn golden, about 6 to 7 minutes, shaking the pan to prevent burning. Transfer to a serving bowl to cool.
Add the quinoa to the serving bowl with pine nuts and fluff with a fork. Add the olive oil and basil, stir to combine, and serve.