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!


  • 2 c. water, purified
  • 1 c. quinoa, white, organic
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 med. onion, any type, organic
  • 1 c. jicama, fresh, organic
  • 1/2 c. bell pepper, red, fresh, organic
  • 1/2 c. bell pepper, green, fresh, organic
  • 2 clove garlic, fresh, organic
  • 2 tomatoes, plum, fresh, organic
  • 1/2 c. green onion, fresh, organic
  • 1/2 c. pumpkin seeds or pepitas, organic
  • 1/2 c. cranberries, dried, organic
  • 2 tbs. cilantro, bunch, fresh, organic
  • 3 tbs. lime juice, pure, organic
  • 1 tsp. sea salt, unrefined and pure
  • 1/2 tsp. black pepper, ground, organic
  • red pepper flakes, crushed, organic 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.