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Herbed Quinoa Pilaf

Makes 12 servings

4 cups Quinoa (about 18 ounces)
4½ cups Water
¾ teaspoons Salt
3 tablespoons Extra-Virgin Olive Oil
1½ tablespoons fresh Lemon Juice
1½ cups Pine Nuts (lightly toasted)
¾ cup Red Onion (finely chopped)
1½ cups fresh Basil (chopped)

Place quinoa in large strainer. Rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4½ cups water and salt. Bring to a boil. Reduce heat to medium-low. Cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer quinoa to large bowl; fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion. Season with salt and pepper. Mix in basil.


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