Quinoa and Vegetable Salad

3/4 cup quinoa

1 1/2 cups water

1 cup corn kernels (freh, frozen, or canned)

1 cup onions, chopped

3 garlic cloves, minced or pressed

1 tsp olive oil

1 cup chopped bell peppers

2 cups zucchini or squash, diced

28oz can chopped tomatoes

(raisins, optional)

1 tbsp chopped fresh cilantro (or more, to taste)

1 tbs chopped fresh basil (or more)

salt and pepper, to taste

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Rinse the quinoa in a strainer and let it drain. Put the water and quinoa in a saucepan and cover and simmer for 15-20 minutes until tender and fluffy. If frozen or fresh, add the corn after the quinoa's been cooking for 10 minutes (if canned, add after the quinoa's cooked).

in the meantime, sauté the onions and garlic, covered, until translucent. Add the peppers and zucchini and cook for 5 more minutes. Add the rest of the ingredients and simmer for about 10 minutes. Serve warm cold.

Original from  Moosewood Low-Fat Favorites