On this evening when Tom is away at a conference, I'm cooking a quinoa dish. He doesn't like quinoa, and I love it so I tend to make this when I'm alone for supper. The recipe comes from a cookbook called Café Max & Rosie's. Tonight I also added some frozen summer squash and a little chopped sweet pepper to the onions and it was really delicious. I forgot the basil, but it didn't seem to matter. This makes enough for supper tonight and a couple lunches.
Quinoa with Corn and Onion
1 cup rinsed (for 5 minutes) quinoa - more about quinoa here.
2 cups water
1 cup fresh or frozen corn
1-2 Tablespoons olive oil
1 chopped onion
4 cloves minced garlic
1 teaspoon dried basil
Combine quinoa, water, and corn in a pot on the stove.
Cover and bring to a boil; then lower heat and simmer 20 minutes.
Meanwhile sauté onion (and any other vegetables you wish) in olive oil.
Lower temp and add garlic.
When this has cooked a bit, stir in the quinoa and corn and cook just enough to blend the flavors.
And here is Sooty before Tom left.