Quinoa Pilav

     This recipe is inspired by Turkish bulgur pilav, which is often enlivened by the addition of vegetables. Bulgur is a wheat product; quinoa is a good substitute for it.

     One reason for using tomatoes in this recipe rather than tomato paste or tomato sauce is to avoid the citric acid made from corn or soy that is found in most canned tomato products. The reason for peeling the tomatoes is to avoid the wax containing, corn, soy, or dairy products that is smeared on so much grocery store produce. "Vine-ripened tomatoes" have not been exposed to ethylene gas (made from corn). Note that grocery store peppers are often coated with wax too; fortunately, the pepper is not essential to this dish.

     2 c. quinoa

     ½ small onion, chopped

     (optional) 1/8 bell pepper, peeled and chopped (See Produce in the 

          Glossary)

     ¼ c. vegetable oil you are not allergic to (See Oil in the Glossary)

     1 tsp. salt (See Salt in the Glossary)

     pinch of cumin (See Spices in the Glossary)

     2-1/2 c. peeled, food-processed vine-ripened tomatoes (See Produce in 

          the Glossary)

     3/4 c. water

     Rinse the quinoa; drain thoroughly and set aside. Saute the onion and pepper gently in the vegetable oil with the salt until they are soft and the onion is translucent; do not brown. Add the cumin, tomatoes and water. Bring to a boil. Add the quinoa, turn the heat down to a simmer, cover and cook until the quinoa has absorbed all the liquid. (You can start checking it after 20 minutes or so.)