Two revered ancient grains — quinoa and corn — mingle companionably one simple, tasty dish. This easy pilaf goes well with bean dishes, leafy greens,  and colorful salads. Serve as a holiday side dish or an everyday grain dish. If you don’t need quite this large a quantity, it’s easy to halve the ingredients in this recipe.

Serves: 8 or more

• 1 1/2 cups quinoa (any color, but this looks festive
  with red or black quinoa), rinsed in a fine sieve
• 1 vegetable bouillon cube
• 1/4 cup pine nuts
• 2 tablespoons olive oil
• 1 large onion, quartered and thinly sliced
• 2 cups cooked fresh or thawed frozen corn kernels
• 3 scallions, thinly sliced
• 1/4 cup minced fresh parsley or cilatro, or more, to taste
• 1 teaspoon cumin, or more, to taste
• Salt and freshly ground pepper to taste

Bring 3 cups water to a rapid simmer in a medium saucepan. Stir in the quinoa and bouillon cube, cover, and simmer gently until the water is absorbed, about 15 minutes.

Toast the pine nuts lightly on a wide, dry skillet. Take care not to burn. Remove and set aside until needed.

Heat the oil in the same skillet. Add the onion and sauté over medium heat until golden. Stir in the corn kernels and continue to sauté until the onion begins to brown lightly.

Stir the cooked quinoa into the corn mixture along with the scallions, parsley, and cumin.

Season with salt and pepper, then stir in the pine nuts.

If a little more moisture is needed, stir in a small amount of water, and transfer to a serving container. Cover until needed or serve at once.

• Here are more quinoa recipes ^[1].
• Here are more recipes and menu ideas for a Vegetarian and Vegan-Friendly Thanksgiving ^[2].