Quinoa Corn Salad

Ingredients:

• Quinoa- a South American Grain that is super tasty, full of iron and a bit like couscous
  
• Frozen corn
  
• Red Pepper
  
• Red Onion
  
• Garlic and Olive oil
• Cilantro

Basically you can add anything you want including all your produce that needs to be cooked (mushrooms, zucchini, carrots, spinach, anything). It might also be good to replace the red onion with chopped up green onions, but instead of frying them I'd wait until the end and toss them in with the hot sauce.

Method:

Cook Quinoa with either water or veggie broth. It cooks similar to rice, so about 1/3 cup of Quinoa for each cup of liquid.

Leave on for about 10-15 minutes on medium heat. You'll know it's done when the 'curls' come out! Take it off the heat, leave the lid on and let it sit for 10 minutes while you prepare the rest.

In a frying pan roast two cloves of garlic and half a red onion, finely chopped, in a bit of olive oil.
Add a cup of frozen corn
Chop up an entire red pepper and throw it in the pan
Add a 1/3 of a Firm Tofu block- cut it up in tiny chunks.
Chop up a handful of cilantro

Stir it all in with the Quinoa off the heat and let it sit with lid on for a few minutes.

Then add Tabasco or Frank’s Hot sauce for taste: I add lots! And salt!