Versatile Quinoa Pilaf

• 2 cups quinoa, rinsed
• 4 -5 cups of peeled tomatoes
• 4 garlic cloves
• 2 large onions, finely chopped
• 4 tablespoons olive oil
• 2 vegie stock cubes

1. Preheat oven to 190 celsius.
2. Toast quinoa in pan until its dry and popping. Let it pop for a few minutes while keeping it moving in the pan. Pour into casserole dish with a lid.
3. Puree the tomatoes, stock cubes and garlic in a food processor or blender until very smooth and creamy. You need exactely 4 cups of this mixture. If you don't have enough you can add a little water to make up the difference. Add this mixture to the quinoa.
4. Sautee the onion until lightly browned and add to the casserole dish. Mix it very well, put the lid on and bake for approximately 45 mins to 1 hour until the tails of the quinoa are visible and the grain is translucent. Fluff with a fork.
5. FOR Mexican quinoa; add 3 chopped jalapenos and 1 finely chopped green capsicum on top in the last 20 minutes Also add 1 tbsp of tomato paste to the puree in the blender. Plus 1/2-1 bunch of chopped cilantro mixed through once it's out of the oven.
6. FOR SPICED QUINOA; Fry a couple of tbsps of your favourite curry paste with the onions and add 1 cup of frozen peas in the last few minutes of cooking as well as nuts such as cashews or sliced almonds and sultanas. Garnish with coriander.
7. FOR MEDITERRANEAN: Add 2 stalks of finely chopped celery and saute with the onions. Add a dash of white wine. Add 1 tsp of dried oregano, 1 tsp of dried basil, 1 tsp of dried marjoram and 1 tsp of chili flakes and mix through before baking. Add 1/2-1 bunch of chopped parsley, 1/4 cup of fresh oregano and 1/4 cup of chopped fresh basil and mix through once cooked.
8. Optional: 1-2 cups of chopped mushrooms well fried.
9. Raisins.
10. Pine nuts.
11. Fried eggplant.
12. Finely chopped red capsicum.
13. 1 cup of frozen peas.

quinoa, tomatoes, garlic, onions, olive oil, vegie

Taken from www.food.com/recipe/versatile-quinoa-pilaf-383747 (may not work)