3/4 c. quinoa

1 1/2 c water

1 c. corn

1 c. chopped onions

3 garlic cloves, minced

1 T. olive oil

1 c. chopped red peppers

2 c. chopped zucchini or yellow squash

5 c. chopped fresh or 28 oz. undrained diced canned tomatoes

1 T. chopped fresh cilantro

1 T. chopped fresh basil

salt and pepper to taste

Rince quinoa thoroughly, drain. Combine quinoa and water in saucepan. Cover and simmer for 15-20 minutes, until tender and fluffy. When quinoa has cooked for 10 minutes, stir in the corn and continue to cook.

Meanwhile, saute onions and garlic for 5 minutes, until onions begin to soften. Add bell peppers and squash and saute for 5 more minutes. Stir in tomatoes, cilantro, and basil; cover and simmer for 10 minutes until vegetables are tender. Salt and pepper to taste.

Serve by spooning fluffed quinoa onto plates, ladle on vegetable sauce.

4 servings.

Per serving: 301 calories, 6.5 gr. fat, 5.8 gr. fiber.

Moosewood Restaurant Low-Fat Favorites, p. 276