Ingredients:
3 tablespoons toasted pine nuts
2 large onions, chopped
8 cloves garlic, minced or pressed
1 tablespoon vegetable oil
1 red bell peppers or 1 green bell peppers
4 teaspoons ground cumin
4 teaspoons ground coriander
2 cups quinoa
3 1/3 cups water
1 cup chopped fresh basil
3 cups fresh corn kernels or 3 cups frozen corn kernels
salt and pepper
Directions:
Preheat oven to 350 degrees.
Spread nuts in a single layer on an unoiled baking sheet.
Bake for 3-5 minutes, or until slightly deepened in color.
Set aside.
In a heavy saucepan, saute onions and garlic in oil until softened.
Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.