Quinoa Pilaf


1 cup quinoa

1¾ cups vegetable stock

½ cup diced onion

½ cup diced red pepper

¼ cup diced celery

¼ cup diced carrot

1 cup fresh corn

1 cup diced tomato (about 2 medium tomatoes)

½ tablespoon olive oil

¼ teaspoon black pepper

¼ tablespoon chopped garlic

¼ tablespoon coriander

¼ teaspoon cumin

1 teaspoon salt

1 tablespoon balsamic vinegar

1 tablespoon lime juice, fresh squeezed

1 tablespoon fresh basil

1 tablespoon fresh parsley

Heat a large saucepot over medium heat, then add olive oil, all the diced vegetables, spices, garlic and salt. Sauté over medium-high heat for 2 minutes.

Add the stock and bring to boil. Stir in the quinoa and reduce heat to medium-low. Cook covered for 15–20 minutes. (All the liquid should be evaporated.) Allow to rest 10 minutes.  Add lime juice, balsamic vinegar, basil and parsley. Fluff to serve.

Serve with fresh local fish topped with Kale with Preserved Lemon Vinaigrette