Quinoa pilaf with pine nuts

• 3 tablespoons toasted pine nuts
• 2 large onions, chopped
• 8 cloves garlic, minced or pressed
• 1 tablespoon vegetable oil
• 1 red bell peppers or 1 green bell pepper
• 4 teaspoons ground cumin
• 4 teaspoons ground coriander
• 2 cups quinoa
• 3 13 cups water
• 1 cup chopped fresh basil
• 3 cups fresh corn kernels or 3 cups frozen corn kernels
• salt and pepper

1. Preheat oven to 350 degrees.
2. Spread nuts in a single layer on an unoiled baking sheet.
3. Bake for 3-5 minutes, or until slightly deepened in color.
4. Set aside.
5. In a heavy saucepan, saute onions and garlic in oil until softened.
6. Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
7. While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
8. Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
9. Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
10. Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.

nuts, onions, garlic, vegetable oil, red bell peppers, ground cumin, ground coriander, quinoa, water, fresh basil, fresh corn kernels, salt

Taken from www.food.com/recipe/quinoa-pilaf-with-pine-nuts-12485 (may not work)