Combine quinoa w/ 2 cups of water and salt in a saucepan and bring to boil. Reduce heat, cover, and simmer for 20 minutes. While quinoa cooks, heat pine nuts in a small dry skillet over med. heat. Toast until the nuts are just starting to turn golden, about 6 to 7 minutes, shaking the pan frequently to prevent burning. Transfer to a serving bowl to cool. Add the quinoa to the serving bowl w/ the pine nuts and fluff w/ a fork. Add olive oil and basil, stir and serve.
