Instructions: In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10 to 15 minutes or until tender. Drain off excess water, transfer to a bowl, and fluff with a fork.

Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3 to 4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside.

In the same non-stick skillet, saute the red and orange pepper in 1 tablespoon olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute.

Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm.

This recipe yields 10 cups.

Yield: 10 cups

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