Kenoa Quinoa

• 3 cups quinoa
• 6 cups water
• 2 large onions, chopped fine
• 2 large heads of garlic (~30 cloves), diced
• 1 yellow bell pepper, chopped fine
• 2 small-medium zucchini squash, chopped fine
• 6 sticks of celery, chopped fine
• 1/4 cup of olive oil
• 1 tsp italian seasoning
• 1/2 tsp black pepper
• 1 pinch white pepper
• 1 cup of frozen corn
• 1/2 cup raisins
• 1/2 cup dried cranberries (craisins)
• Salt to taste
• Feta cheese (as topping)

1. Rinse quinoa thoroughly. Add water and quinoa to large saucepan or dutch oven. Bring to boil. Simmer on low heat until water is gone.
2. Simultaneously, add oil to large chef's pan. Saute onion and garlic covered on low heat for 10 minutes. Add other vegetables and seasoning, blend well with oil and saute uncovered over medium/high heat for an additional 10 minutes until celery is tender.
3. Combine quinoa, vegetables, raisins and craisins.
4. Serve with feta cheese crumbled over the top.
5. Makes a huge pot, about 12-15 servings.

quinoa, water, onions, garlic, yellow bell pepper, zucchini, celery, olive oil, italian seasoning, black pepper, white pepper, corn, raisins, cranberries, salt, cheese

Taken from www.epicurious.com/recipes/member/views/-kenoa-quinoa-50092643 (may not work)