Quinoa and Corn Pilaf

Preparation

1. Step 1

   Bring 2 cups water to a simmer in a medium saucepan. Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.

   Step 2

   Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium heat until golden. Stir in the corn kernels and continue to sauté until the onion begins to brown lightly.

   Step 3

   Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper. If a little more moisture is needed, stir in a small amount of water, and serve.

2. quinoa

   Step 4

   Quinoa is a rediscovered food of ancient South American origin. Once the staple nourishment of the Inca culture, it’s technically not a grain but the seed of an herb-like plant. Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive. Nutritionally, though, you get a lot for your money—quinoa is considered a “super food” for its superb nutritional profile, which includes high-quality protein. Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.

3. basic cooked quinoa

   Step 5

   Use 2 parts water to 1 part quinoa. For variety, you may want to cook it in stock instead of water, or add a bouillon cube to the water. Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins). Bring water to a rapid simmer, then stir in the quinoa. Simmer gently, covered, until the water is absorbed, about 15 minutes. To use as a plain side dish or as a bed of grain, stir in just a touch of nonhydrogenated margarine and salt into the hot grain.

4. nutrition information

   Step 6

   Calories: 221

   Step 7

   Total Fat: 6g

   Step 8

   Protein: 7g

   Step 9

   Carbohydrate: 36g

   Step 10

   Cholesterol: 0mg

   Step 11

   Sodium: 7mg