Inca Potato Salad

1 pound purple potatoes*
1 onion, finely chopped
1 clove garlic, minced
1/2 to 1 teaspoons chili powder
1 tablespoon vegetable oil
1 1/2 cups vegetable broth
3/4 cup quinoa, rinsed and drained
1/4 teaspoon salt
dash ground pepper
3/4 cup frozen corn, thawed

* Native Peruvian purple potatoes can be found in many specialtyt and health food markets, if you can not find use russet potato.
Wash potatoes; do not pare. Dice into 1/2-inch pieces.
Sauté potatoes, onions, garlic and chili powder in oil until onions are tender. Add broth and mix well, bring to a boil. Stir in quinoa, salt and pepper; return to boil. Stir, cover and reduce heat, simmer 15 minutes.
Turn off heat, add corn and let stand covered, 5 minutes. Mix gently to
fluff. Serve warm or refrigerate and serve cold.
Variation: Add 1/2 cup dried chopped pineapple with corn
Yield: 6 servings