For Anonymous

It took me a while, but here's a quinoa recipe I like from Moosewood Low-Fat Favorites.

Quinoa Vegetable Stew
(serves 4)
3/4 c quinoa
1 1/2 c water
1 c fresh or frozen corn kernels
1 c chopped onions
3 garlic cloves, minced or pressed
1 T olive oil
1 c chopped bell peppers
2 c chopped zucchini or yellow squash
5 c chooped fresh or 3 c undrained canned tomatoes
1 T chopped fresh cilantro + a few sprigs
1 T chopped fresh basil
salt and ground black pepper to taste

Thoroughly rinse the quinoa in fine mesh strainer under cool running water and set aside to drain. Combine the quinoa and water ina saucepan, cover, and simmer for 15-20 min, until tender and fluffy. When the quinoa has cooked for about 10 min, stir in the corn, cover, and continue to cook.

Meanwhile, in a nonreactive or nonstick skillet, saute the onions and garlic in the oil for 5 min, until the onions begin to soften. Add the bell peppers and zucchini/yellow squash and saute for 5 more min. Stir in the tomatoes, cilantro, and basil, cover and simmer for about 10 min, until the vegetables are tender. Add salt and pepper to taste.

Fluff the quinoa mixture, spoon it onto individual serving plates, laddle on the vegetable sauce, and top with cilantro or basil sprigs.