Quinoa pilaf with pine nuts

Quinoa doesn't get the attention it deserves. This is a delicious, protein-packed dish.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 3  tablespoons  toasted pine nuts
• 2  large onions, chopped
• 8  cloves garlic, minced or pressed
• 1  tablespoon  vegetable oil
• 1  red bell peppers or 1  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 corn kernels or 3  cups frozen corn kernels
•  salt and pepper

Directions

1. Preheat oven to 350 degrees.
2. Spread nuts in a single layer on an unoiled baking sheet.
3. Bake for 3-5 minutes, or until slightly deepened in color.
4. Set aside.
5. In a heavy saucepan, saute onions and garlic in oil until softened.
6. Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
7. While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
8. Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
9. Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
10. Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.