1 c  Quinoa

      1    14.5-oz can vegetable broth

      2 tb Pine nuts

      8    Cherry tomatoes, each cut

           Into eighths
      2    Green onions, thinly sliced

    1/4 c  Finely chopped parsley

      1 tb Finely chopped mint

      1 tb Finely chopped cilantro

      4 tb Fresh lemon juice

      2 tb Olive oil

    1/4 ts Salt

  1. Put the quinoa in a fine sieve and rinse well with water.  (This will

  remove the bitter coating of the quinoa.)  Drain well.
  2. Put into a large nonstick skillet and toast 3 minutes.  Add the

  vegetable broth and bring to a boil.  Cover, reduce the heat to
  medium-low, and cook 12 minutes.  Drain well.  Spread onto a paper-towel
  lined baking sheet or plate and let sit about 5 minutes to absorb excess
  liquid.  Transfer to a bowl.
  3. Put the pine nuts into a small skillet and place over medium heat.

  Time 5 minutes, shaking the pan occasionally, and remove from the heat.
  Let finishing toasting in the hot skillet.
  4. 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.  Refrigerate; bring the salad to room
  temperature before serving.