Tex-Mex Quinoa Pilaf

Ingredients

• 1½ cups water
• 1 Tablespoon instant vegetable stock powder
• 1 cup quinoa, thoroughly rinsed and drained
• 3 cups red potatoes, scrubbed and cut into ½" cubes
• 1 teaspoon cumin seeds
• ½ teaspoon salt
• 1 cup frozen corn, defrosted
• ½ cup roasted red pepper, diced
• ¼ cup fresh cilantro, chopped
• ⅛ cup lemon juice

Instructions

1. In a medium saucepan, bring 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, covered, until the quinoa and potatoes are tender and all the liquid is absorbed, about 12-15 minutes. If too dry, stir in a small amount of boiling water, cover and continue simmering.
4. Season with additional salt if needed, and stir in the red pepper, cilantro and lemon juice. Enjoy!

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