Quinoa w/ Jicama, etc.
  • Email Email
  • Print Print

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!


    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 tbsp. cilantro, bunch, fresh, organic

    3 tbsp. lime juice

    1 tsp. sea salt

    1/2 tsp. black pepper

    red pepper flakes to taste


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.