Instructions: [Quinoa (KEEN-wah) has just recently gained popularity in this country. It originated with the ancient Incas, who called it "the mother grain." Quinoa is called the supergrain of the future because it contains more protein than any other grain. Unlike most grains, quinoa is considered a complete protein. Its higher in unsaturated fats and lower in carbohydrates than most grains and is packed with other important nutrients. Quinoa cooks like rice but in half the time and expands to four times its original volume. Its flavor is mild, similar to couscous.

Collective" (Clarkson Potter Publisher, 1996), could complement curried dishes, a hearty stew or roasted vegetables. ]

1 large onion, chopped
3 garlic cloves, minced
1 tablespoon canola oil
1 red or green bell pepper, or a combination of both 2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup quinoa
1 2/3 cup water
1/2 cup chopped fresh basil
1 1/2 cups fresh or frozen corn kernels
Salt and pepper to taste
1 1/2 tablespoons toasted pine nuts (see note at end of recipe)

In a heavy saucepan, saute the onions and garlic in the oil for 5 minutes until softened. Add the bell peppers, cumin and coriander and continue to saute for 5 more minutes, stirring occasionally.

While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two. Add the rinsed quinoa and the water to the saucepan, cover tightly and simmer gently for 15 minutes.

Stir in the basil and corn and cook 5 to 10 minutes longer, or until the quinoa is tender.

Stir the pilaf to fluff it, add salt and pepper to taste and serve topped with the toasted pine nuts.

Note: To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350 degrees for about 3 to 5 minutes, until just slightly deepened in color.

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