Do you stare at your pantry shelves and think "Hmm...what am I ever going to do with all this quinoa?" Okay, I have that thought but it's more like "What ever am I going to do with all of these whole grains, OMG, there's enough here to feed an army." That being said if you don't have or don't like quinoa, just substitute it for a different grain (cooking time may vary depending on the grain).
Adapted slightly from Moosewood Restaurant Low-Fat Favorites. I really like this cookbook. You should get yourself a copy.
1 large onion, medium chop
3 garlic cloves, minced
1 T canola oil
1 bell pepper or a combination, medium chop
1 medium zucchini, medium chop
2 t ground cumin
2 t ground coriander
pinch of red pepper flakes (optional)
1 C quinoa, rinsed and drained
1 2/3 C water
1/2 C fresh basil, sliced into ribbons
1 1/2 C fresh or frozen corn
S&P to taste
2 T toasted pine nuts (pepitas would also be good)
In a large saucepan or dutch oven, saute onions and garlic in the oil for 5 minutes or until softened. Add peppers, zucchini and spices and saute 5 more minutes, stirring occasionally. Add quinoa and water, cover tightly and simmer for 15 minutes. Stir in corn and taste for seasoning. Cook another 5 minutes if needed and add basil. Fluff pilaf with a fork and sprinkle pine nuts over top.
This is good served warm but I ate it cold for lunch today and it was just as tasty.