INGREDIENTS
1/3 cup
Basil, fresh leaves
1/3 cup
Cilantro, leaves
1/3 cup
Flat-leaf parsley, leaves
1 clove
Garlic
1
Onion, small
1/2 cup
Black and green olives, pitted and thinly sliced
1 1/2 cups
Quinoa
1
Salt
2 tbsp
Olive oil, extra-virgin
1/2 cup
Pine nuts, toasted