1 Bring water to boil in a medium saucepan over high heat. Add quinoa and return to a boil. Reduce heat and simmer, covered tightly, 10 minutes or until liquid is absorbed.2 Drain in a fine-mesh sieve and run under cold water to cool quickly, shaking off excess liquid.3 Meanwhile, heat a medium nonstick skillet over medium-high heat. Add nuts and cook 2-3 minutes or until lightly browned, stirring frequently. Remove from skillet and set aside.4 Heat 1 tsp (5 mL) canola oil in the skillet, tilting to coat bottom lightly. Add onions and cook 8 minutes or until richly browned, stirring frequently. 5 Remove from heat and set aside on a dinner plate in a thin layer to cool quickly, about 4 minutes.6 Combine remaining ingredients in a medium bowl. Add quinoa, onions, and nuts, tossing gently, yet thoroughly, until well blended.
