6 ounces red or black quinoa (1 cup)
Salt and freshly ground black pepper
1/4 cup pine nuts
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 garlic cloves, minced
1/2 medium red onion, finely chopped
2 medium carrots, halved lengthwise and sliced crosswise into half-moons
2 teaspoons ground cumin
1 tablespoon plus 1 teaspoon sherry vinegar
2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
2 tablespoons small mint leaves