Citrus Quinoa and Toasted Nuts Salad

• 1 cup quinoa
• 1 1/2 teaspoons canola oil
• 1 medium onions chopped
• 4 ounces green chili peppers chopped, 1 can
• 3 cloves garlic minced, or to taste
• 14 ounces stock vegetable or chicken, 1 can
• 4 tablespoons pepitas (pumpkin seeds) toasted
• 1 cup cilantro freshly chopped
• 1/2 cup scallions, spring or green onions chopped
• 2 1/2 tablespoons lime juice fresh
• 1 x salt and black pepper to taste

1. Toast quinoa in a large dry skillet over medium heat, stirring often, until it crackles and becomes aromatic, about 4 minutes.
2. Transfer to a fine sieve and rinse thoroughly.
3. Heat oil in a large saucepan over medium heat.
4. Stir in onion and cook, stirring often, until softened, 2 to 3 minutes.
5. Stir in chiles and garlic; cook, stirring, for 30 to 40 seconds.
6. Stir in the quinoa and pour in the broth, bring to a boil.
7. Reduce heat to maintain a gentle simmer, cover and cook until the quinoa is tender and most of the liquid has been absorbed, 22 to 25 minutes.
8. Stir in pepitas, cilantro, scallions, lime juice and salt to the quinoa, gently toss until well mixed.
9. Fluff with a fork.

quinoa, canola oil, onions, green chili peppers, garlic, vegetable, pepitas, cilantro freshly, scallions, lime juice fresh, salt

Taken from recipeland.com/recipe/v/citrus-quinoa-toasted-nuts-sala-51694 (may not work)