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 wok, saute the onions and garlic in the oil for about 5 minutes, or until the onions begin to soften. Add the broccoli and saute for several more minutes. Add a few tablespoons water, cover the wok, and steam for a minute or two until the broccoli is crisp tender, stirring once or twice. Stir in the cherry tomatoes and stir-fry for a few moments to warm through. Season with red pepper flakes, if desired.

Mound the quinoa/corn mixture on individual plates. Top with the broccoli/cherry tomato stir fry.

NOTES : The mild flavor of the quinoa lets the fresh flavors of the vegetables to shine through. Quick and easy.

I changed it from a stew to a stir-fry to incorporate the ingredients on hand. It went over so well, that I have since made it several times the same way.

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