1 ½ cups low-sodium vegetable broth
¾ cup quinoa, rinsed and drained
2 tsp. olive oil
1 lb. Swiss chard, leaves cut into ribbons, stems finely chopped
1 medium yellow onion, chopped (1 ½ cups)
16 pitted black olives, such as kalamata, halved
¼ cup golden raisins
½ tsp. red pepper flakes
3 cloves garlic, minced (1 Tbs.)
2 Tbs. toasted pine nuts