In medium saucepan, combine chicken stock and quinoa. Bring to boil, reduce heat to low and simmer, covered, for 10 to 15 minutes until all stock has been absorbed. In small skillet, heat 1 tablespoon olive oil. Sauté 6 tablespoons chopped onion until translucent, about 2 to 3 minutes. Remove from heat and set aside. When quinoa is cooked, transfer to large bowl and stir in sautéed onion, zest and juice of 1/2 lime, 2 tablespoons chopped cilantro, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well to combine and set aside to let cool.