Tex-Mex Quinoa Pilaf

1½ cups water
1 Tbsp. instant vegetable stock powder
1 cup quinoa, thoroughly rinsed and drained
3 cups red potatoes, scrubbed and cut into ½” cubes
1 tsp. cumin seeds
½ tsp. salt
1 cup frozen corn, defrosted
½ cup roasted red pepper, diced
¼ cup fresh cilantro, chopped
1/8 cup lemon juice

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, cilantro and lemon.