Instructions: Thoroughly rinse the quinoa in a fine mesh strainer under cool running water and set aside to drain. Combine the quinoa and water in a saucepan, cover, and simmer for 15 - 20 minutes, until tender and fluffy. When the quinoa has cooked for about 10 minutes, stir in the corn, cover, and continue to cook.

Meanwhile, in a nonreactive or nonstick skillet, saute the onions and garlic in the oil for about 5 minutes, or until the onions begin to soften. Add the bell peppers and zucchini or yellow squash and saute for 5 more minutes. Stir in the tomatoes, cilantro, and basil; cover and simmer for about 10 minutes, or until the vegetables are tender. Add salt and pepper to taste.

Fluff the quinoa mixture, spoon it onto individual serving plates, ladle on the vegetable sauce, and top with cilantro or basil sprigs.

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