I used quinoa, and it was excellent. Let it simmer rather than boil for long because all the liquid cooked out. (I mean you need at least some in there) it didn't take away from taste though, which was impressive.
Potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan. Recipe includes nutritional information, low-yield and make-ahead instructions. From BakingMischief.com