Quinoa Corn and Potato Stew
Ingredients:
1 tablespoon olive oil
1/3 cup chopped onion
1/2 cup chopped bell pepper (I just chopped up a carrot instead, cause I didn't have a pepper)
1/2 cup quinoa (rinsed and drained)
1 cup water
1/4 teaspoon salt
1/2 teaspoon ground cumin (probably could have used more)
1 small red or yellow potato cut into 1/2 inch dice or smaller (about 3/4 cup)
1/2 cup corn kernels (I used frozen and it was fine)
2 tablespoons chopped fresh cilantro or fresh parsley (I didn't really have either of these)
red pepper flakes
Instructions:
Sautee the onion and carrot in the olive oil in a medium-sized pot for about 3-5 minutes.
Add the drained quinoa and cook, stirring constantly, for about 3 minutes.
Add the water, salt, cumin and potato. Bring the pot to a boil, then reduce to a simmer, cover, and cook 10 min.
Add the corn, cover and continue to cook 3-5 minutes, until the liquid is absorbed and the grain tender.
If all the liquid is absorbed and the quinoa isn't tender, ad 2-3 tablespoons boiling water, cover and continue simmering until done.
Be careful not to overcook, or the quinoa will become glutinous (I really have no idea what this means. lol)
Serve sprinkled with chopped cilantro and a shake of red pepper flakes (I stirred several shakes of flakes into mine).
Enjoy! :)