Quinoa Pine Nut Pilaf

1 large onion, chopped
3 cloves garlic, pressed or minced
1 Tablespoon canola or other vegetable oil
1 red or green bell pepper or a combination, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1 cup quinoa
1 2/3 cups water
1/2 cup chopped fresh basil
1 1/2 cups fresh or frozen corn kernels
salt and ground black pepper, to taste
1 1/2 Tablespoons toasted pine nuts  *

*  To toast pine nuts, spread them in a single layer on an unoiled baking sheet and bake in a conventional or toaster oven at 350 degrees for about 3 to 5 minutes, until just slightly deepened in color.

           In a heavy saucepan, sauté the onion and garlic in the oil for 5 minutes, until softened.  Add the bell peppers, cumin and coriander and continue to sauté for 5 more minutes, stirring occasionally.  While the vegetables cook, place the quinoa in a fine sieve and rinse well under cold running water for a minute or two.  Add the rinsed quinoa and the water to the saucepan, cover tightly, and simmer gently for 15 minutes.  Stir in the basil and corn and cook 5 to 10 minutes longer, or until the quinoa is tender. 
          Stir the pilaf to fluff it, add salt and pepper to taste, and serve topped with the toasted pine nuts.