Quinoa with Corn and Scallions

1 1/4 cups quinoa, rinsed in a fine sieve
1 natural, salt-free vegetable bouillon cube
2 cups frozen corn kernels, thawed
3-4 scallions, sliced
1 teaspoon ground cumin
1/4 cup minced fresh herb of your choice (cilantro, parsley, or dill or a combination), or more to taste
2 tablespoons flaxseed or extra virgin olive oil
Salt and freshly ground pepper to taste

1.  Combine the quinoa and bouillon cube with 2 1/2 cups water in a medium saucepan and bring to a simmer.  Cover and simmer gently for 10 minutes.
2. Stir in the corn, scallions and cumin, and continue to cook, still covered, until the water is absorbed and the quinoa is puffy, about 5 minutes longer.
3.  Remove from the heat and stir in the fresh herb and oil.  Season with salt and pepper, then serve.

This was ok - not good for a main dish -- not a stellar side-dish either.  I give it a B... B-.
Ian gives it a D- (but ate it all!)