TEX-MEX QUINOA PILAF

1 ½ C. water
1 Tbsp. instant vegetable stock powder
1 C. quinoa, thoroughly rinsed and drained
3 C. thin-skinned potatoes, scrubbed and cut into ½” cubes
1 tsp. cumin seeds
½ tsp. salt
1 C. frozen corn, defrosted
½ C. roasted red pepper, diced
¼ C. fresh cilantro, parsley, or scallion greens, chopped

1. In a medium saucepan, bring the water and stock powder to a boil over high heat.
2. Stir in the quinoa, potatoes, cumin and salt. Cover and simmer over low heat for 10 minutes.
3. Add the corn and continue cooking until the quinoa and potatoes are tender and all the liquid is absorbed, 12-15 minutes.
4. If all the liquid is absorbed and quinoa is not yet tender, stir in 2-3 Tbsp. boiling water, cover, and continue simmering until done. (Alternately, if the quinoa and potatoes are tender and there is still liquid left in the pot, drain it off.)
5. Season with additional salt if needed, and stir in the red pepper and cilantro.

Yield: 2-3 servings