Quinoa Broccoli Pilaf

1 cup quinoa
2 tsp olive oil
1/2 medium onion, chopped
3 cloves garlic, minced
1 cup vegetable or chicken stock
1 1/4 cups water
1/3 cup chopped dry-pack sun-dried tomatoes
2 Tblsp lemon juice
1 tsp dried basil leaves
1/4 tsp salt
1/4 tsp pepper
2 cups chopped broccoli florets, or frozen chopped broccoli, partially thawed and drained
2 Tblsp minced fresh parsley or 1 tsp dried parsley
2 Tblsp freshly grated Parmesan cheese
2 Tblsp sliced or slivered almonds, toasted

Place quinoa in a fine mesh sieve and rinse well; set aside to drain. Heat olive oil in a 3-quart saucepan over medium-high heat. Add onion and garlic and cook, stirring frequently, until onion is tender. Stir in stock, water, tomatoes, lemon juice, basil, salt and pepper. Cover and heat to a boil. Stir in quinoa. Cover; reduce heat to low and simmer 10-15 minutes, or until thickened and most of the water is absorbed. Increase heat to medium. Stir in broccoli. Cover and cook 5-7 minutes or until broccoli is crisp-tender; stirring occasionally. Spoon into serving bowl. Garnish with parsley, parmesan and almonds. Serves 8.