Instructions: Makes 2 to 3 servings.

Prep: under 15 minutes.

Cooking: 12 to 15 minutes.

Im convinced that quinoa will become the rice of the nineties, as more and more people discover this light, quick-cooking, nutritious grain.

Its only natural that quinoa, potatoes, and corn go so well together: they are all indigenous to Latin America. However, here the success of this delicious combination depends upon cutting the potatoes properly-if they are larger than half-inch cubes, they will not be tender when the quinoa is done.

Accompany the pilaf with a salad or steamed green vegetable for a terrific meal.

In a medium heavy saucepan, bring the water and stock powder to a boil over high heat. Stir in the quinoa, potatoes, cumin, and salt, cover, and simmer over low heat for 10 minutes.

Add the corn and continue cooking until the quinoa and potatoes are tender and all the liquid is absorbed, 12 to 15 minutes. If all the liquid is absorbed and the quinoa is not yet tender, stir in 2 to 3 tablespoons of boiling water, cover, and continue simmering until done. (Alternatively, if the quinoa and potatoes are tender and there is still liquid left in the pot, drain it off)

Season with additional salt if needed, and stir in the red pepper and cilantro.

Tex-Mex Quinoa Soup: Stir leftovers into a pot of vegetable stock (allow 1 heaping teaspoon instant stock powder per cup of boiling water). Liven up with a squeeze of lime.

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