In a large dry sauce pan, toast pine nuts over medium heat until golden brown. Stir or shake the pan frequently so they don’t stick or burn. Remove pine nuts from pan and set aside.

Over medium low heat, combine ½ cup vegetable broth with onion and garlic. Stir frequently and continue to cook until onions are softened, browned and broth is absorbed, about 15-20 minutes.

Add remaining 3 cups of broth and quinoa to the pot. Turn the heat to high and bring to a boil. Cover and turn the heat to low. Let simmer for 15 minutes, until the quinoa opens up and most, if not all, of the liquid is absorbed.

Add the remaining ingredients, stirring to combine well. Cover with the heat off and let sit for about 5 minutes to heat through before serving.