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 basil
3 cups fresh or frozen corn kernels, salt and pepper to taste
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 who'se seeds are ground and widely used as food in Peru.)