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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Pumpkinseed kernels can be found in specialty and health-food stores. Ingredients:
1 1/2 cups water |
3/4 cup uncooked quinoa |
2 teaspoons olive oil |
1 cup diced peeled jicama |
1 cup chopped red onion |
1 cup frozen whole-kernel corn, thawed |
1/2 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
2 teaspoons minced seeded jalapeño pepper |
1 cup chopped tomato |
1/2 cup sliced green onions |
1/3 cup unsalted pumpkinseed kernels, toasted |
2 tablespoons chopped fresh cilantro |
3 tablespoons fresh lime juice |
1/2 teaspoon salt |
1 small jalapeno (optional) |
Directions:
1. Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork; set aside.
2. Heat oil in a large nonstick skillet over medium heat. Add jicama and next 5 ingredients (jicama through minced jalapeño pepper); sauté 5 minutes or until tender. Add quinoa, tomato, and next 5 ingredients (tomato through salt); sauté 1 minute or until thoroughly heated. Garnish with small jalapeño, if desired.
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