Directions

1. Add quinoa and broth to rice cooker. Cover and let cook until quinoa absorbs liquid, about 15 minutes.
   
2. In a medium skillet over medium high heat, add pine nuts. Toast until golden brown, about 2 minutes. Transfer to a small dish.
   
3. Heat oil in the same skillet over medium-high heat. Add onion; cook, stirring occasionally, until onion begins to brown, about 6 minutes, set aside.
   
4. When quinoa is done, fluff with a fork and transfer to a serving bowl. Stir in onion, pine nuts, and parsley. Season with salt and pepper.