1) Chop 1/2 an onion. In a sauce pan, saute onion with olive oil over medium high heat until translucent. Add water, base, and quinoa to pan. When it comes to a boil, put the lid on the pan and turn the heat to low. Cook on low for 20 minutes total, but set the timer for 10 minutes. Meanwhile, chop broccolini. Cut the stems about 1/2 inch long and stop cutting at the base of the broccolini flower. Some of the flowers may need to be cut in half to keep the flowers similar in size but, for the most part, they remain as whole flowers. Keep the stems and flowers separated. After 12 minutes of cooking, add the broccolini stems, raisins/cranraisins (I use both golden raisins and cranraisins to add up to 1/4 cup) and almonds to the pot, keeping the time the lid is off to a minimum. After 5 minutes, quickly add broccolini flowers; again, put the lid on as soon as possible. After 3 more minutes, the broccolini is finished cooking and is tender with an intense green color. Fluff quinoa pilaf with a fork and serve.