PREPARATION:

1. Combine broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 18 minutes, until liquid is absorbed and grain is tender.
2. In a small, dry skillet, toast pecans over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside.
3. When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in pecans and parsley. Season with salt and pepper and serve.