If the quinoa package indicates rinsing is required, place 1 cup quinoa in a fine-mesh strainer and rinse under cold water until foam is gone; let drain at least 5 minutes.
Heat 1 tablespoon grapeseed oil in a heavy pot over medium heat.
Add the drained quinoa and sauté, stirring, for 3–4 minutes until it smells toasted.
Carefully add 1 3/4 cup chicken or vegetable stock, add salt (about 1/2 tsp or to taste), stir, and bring to a boil.
Reduce heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed.
While the quinoa cooks, toast 3/4 cup pine nuts in a dry frying pan over high heat, stirring, for 1–2 minutes until fragrant and lightly golden; do not let them burn.
When the quinoa is done, remove from heat and let it stand, covered, for 5 minutes.
While it stands, slice 1/2 cup green onion and finely chop 2 tablespoons cilantro.
Fluff the quinoa with a fork, then stir in the toasted pine nuts, sliced green onion, and chopped cilantro.
Serve hot or warm.
