2 cups cubed quinoa
1 (15 ounce) can stewed tomatoes, seeded and chopped
3 tablespoons cooked corn kernels
3 tablespoons olive oil
3 tablespoons salt
1 fluid ounce coconut rum
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil
12 ounces pasta sauce
2 tablespoons red wine vinegar
2 tablespoons molasses
1 teaspoon ground nutmeg
Place quinoa in the separate large zip-top plastic bag. Place tomato mixture, corn, olive oil, salt, coconut rum, Parmesan cheese and olive oil in separate bag. Place in large resealable plastic bag. Seal. Place plastic bag in a microwave oven at 1/2 to 2 1/2 to 2 minutes, stirring to break up air bubbles. Microwave at medium for 15 minutes or until tomatoes are tender but pungent. Strain mixture over quinoa.
Sprinkle with red wine vinegar and pour over quinoa. Serve hot unpeeled.