Fried Summer Quinoa
1 cup uncooked quinoa, rinsed well
3 cups water
2 medium taro potatoes, peeled and diced
1 small onion, diced
2 stalks of celery, diced
1 small summer yellow squash, diced
1 cup frozen organic corn or 1 large fresh corn, kernels scraped off
2 tsp olive or sesame oil
In a medium saucepan, bring water to a boil. Add quinoa and a pinch of sea salt, return to a boil, cover and reduce heat to medium-low. Simmer until all water has been absorbed. Set aside.
In a large skillet, heat oil. Add potatoes and cook, stirring occasionally, until potatoes are cooked thoroughly. Add the onion, celery, and cook stirring for 3 minutes. Add yellow squash and corn and continue stirring 3 more minutes. Season with tamari and cook another 2 min. Gently mix in quinoa and serve.