Quinoa w/ Jicama, etc.
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Quinoa w/ Jicama, etc.

Submitted by: Barbara Dodson

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Servings: 6

A variety of vegies enhance this Quinoa side dish!

Ingredients

  • 2 c. water
  • 1 c. white quinoa
  • 2 tsp. extra virgin olive oil
  • 1 med. onion
  • 1 c. jicama, fresh, organic
  • 1/2 c. red bell pepper
  • 1/2 c. green bell pepper
  • 2 clove garlic
  • 2 plum tomatoes
  • 1/2 c. green onion
  • 1/2 c. pumpkin seeds
  • 1/2 c. dried cranberries
  • 2 tbs. cilantro, bunch, fresh, organic
  • 3 tbs. lime juice
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • red pepper flakes to taste

Directions

In a medium saucepan, lightly toast quinoa until nutty aroma emits; remove to bowl. Add water and bring to a boil; stir in quinoa; cover and reduce heat, simmer for about 15 minutes (until water is absorbed). Remove from heat and fluff with a fork; set aside.

In a medium skillet heat olive oil over medium-high heat; add onion, jicama, peppers and garlic, saute until limp. Add the cooked quinoa, tomatoes, green onions, pumpkin seeds and raisins, stir until well blended, cook for about 1 minute.

In a small bowl combine cilantro, lime juice, Sea Salt and ground black pepper. Add red pepper flakes, to taste, if desired. Blend into pilaf.

Best served hot. Yield: 6-7 side servings.