Quinoa and Corn Pilaf
 
6 cups water
3 cups quinoa, well rinsed
1/2 cup pumpkin seeds
1 red pepper, de-stemmed, deseeded, and diced
1 orange pepper, de-stemmed, deseeded, and diced
1/4 cup olive oil, divided
2 cups corn
2 T. garlic, minced
1 cup green onions, sliced
1/2 cup sliced black olives
1/4 cup freshly chopped parsley
1/4 cup lemon juice
2 t. salt
1/2 t. pepper
 
In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 15 minutes or until tender. Drain off any excess water, transfer to a bowl, and fluff with a fork. Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3-4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside.

In the same non-stick skillet, saute the red and orange pepper in 1 T. olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute. Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm.
 

Yield: 10 Cups