Vegetable Stew with Quinoa and Corn

In a large saute pan with two tablespoons of olive oil saute over high heat one sliced onion, two sliced bell peppers (any color) until the onions and peppers are nice and soft. It is fine if they brown a little. Add to the pan 2 sliced medium zuchinni, two crushed cloves of garlic and 2 teaspoons of chopped fresh oregano and continue to cook over medium heat until the zuchinni are cooked through. Add in one large can of whole tomatoes, roughly chopped up and let simmer for 5 minutes. Be sure to put in salt and pepper while cooking and to adjust the seasoning before taking the stew off the heat.

For the quinoa simply boil the grain in ample water for aboout 10 minutes with salt, then dump in 1 cup of frozen corn and continue to boil for about 5 more minutes and then drain