Ingredients (use vegan versions):
- 3 tablespoons toasted pine nuts
- 2 large onions, chopped
- 6 garlic cloves, minced or pressed
- 1 tablespoon canola or other vegetable oil
- 1 red or green bell pepper
- 4 teaspoons ground cumin
- 4 teaspoons ground coriander
- 2 cups quinoa
- 3 1/3 cups water
- 1 cup chopped fresh bazil
- 3 cups fresh or frozen corn kernels, salt and pepper to taste
Directions:
Preheat oven to 350 degrees Farenheit. 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 for 5 minutes, or until softened. Add
bell pepper, cumin and coriander; continue to saute for another 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. Serve hot.
Nutritional information per serving (1/8 of yield): 245 calories, 24% fat (6.5 grams), 63%
carbohydrate, 13% protein.
(Note: quinoa is a pigweed (Chenopodium quinoa) of the high Andes whose seeds are ground
and widely used as food in Peru.)
Serves: 8
Preparation time: marginal, 45mins-1 hour
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