Prepare quinoa as described (takes a while for it to absorb all the water!)
Toast 1/4 cup pinenuts. In the meantime, chop and saute one shallot in 1 tablespoons of olive oil. Chop 1/4 cup mint leaves.
When quinoa is ready, mix in the pine nuts, shallots, and mint leaves. Sprinkle salt over and mix again. Sprinkle with 1 teaspoon olive oil. Squeeze the juice of one lime. Mix again. Serve warm or cold or room temperature.
I made this Sunday afternoon and have been enjoying it all week for lunch at my desk.
