Herbed Quinoa Pilaf

This is a quick and easy pilaf that will satisfy you for a weeknight meal. If you are not a fan of red onion, substitute sweet onions. A soup starter or veggie burger would compliment this well.

4 cups quinoa (about 18 ounces)
4 1/2 cups water
1 teaspoon red pepper flakes
3/4 teaspoon salt
5 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 cups pine nuts, lightly toasted
2/3 cup finely chopped red onion
1 cups chopped fresh Thai basil
3/4 cup chopped fresh Italian parsley

Place quinoa in large strainer and rinse under cold running water until water is clear. Transfer quinoa to large saucepan; add 4 1/2 cups water, pepper flakes and salt. Bring to mixture to a boil and then reduce heat to medium-low. Cover the saucepan, and simmer until water is absorbed and quinoa is tender, about 17 to 20 minutes. Transfer quinoa to large bowl and then fluff with fork. Stir in oil and lemon juice. Cool to room temperature. Mix in pine nuts and red onion and then season with salt and pepper. Mix in basil and parsley. Serve immediately or it can be chilled. If made in advance do not add the herbs until ready to serve.