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Bring 2 cups water to a simmer in a medium saucepan.
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Stir in the quinoa, cover, and simmer gently until the water is absorbed, about 15 minutes.
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Meanwhile, heat the oil in a wide skillet.
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Add the onion and saute over medium heat until golden.
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Stir in the corn kernels and continue to saute until the onion begins to brown lightly.
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Stir the cooked quinoa into the corn mixture along with the cumin, and season with salt and pepper.
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If a little more moisture is needed, stir in a small amount of water, and serve.
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Quinoa is a rediscovered food of ancient South American origin.
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Once the staple nourishment of the Inca culture, its technically not a grain but the seed of an herb-like plant.
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Now grown in the American Rockies (replicating the harsh terrain of the Andes, where it once thrived), quinoa is still considered a specialty grain, thus, it is somewhat expensive.
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Nutritionally, though, you get a lot for your moneyquinoa is considered a super food for its superb nutritional profile, which includes high-quality protein.
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Quinoa cooks to a fluffy texture in about 15 minutes and has a mild yet distinct flavor.
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Use 2 parts water to 1 part quinoa.
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For variety, you may want to cook it in stock instead of water, or add a bouillon cube to the water.
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Rinse the quinoa in a fine sieve (very important, since raw quinoa has the residue of a natural, bitter substance called saponins).
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Bring water to a rapid simmer, then stir in the quinoa.
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Simmer gently, covered, until the water is absorbed, about 15 minutes.
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To use as a plain side dish or as a bed of grain, stir in just a touch of nonhydrogenated margarine and salt into the hot grain.
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Calories: 221
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Total Fat: 6g
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Protein: 7g
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Carbohydrate: 36g
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Cholesterol: 0mg
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Sodium: 7mg
