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Pumpkinseed Quinoa Pilaf




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of 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 jalapeno pepper
1 cup chopped tomato
1/2 cup sliced green onion
1/3 cup unsalted pumpkin seeds, toasted (can be found
in health stores)
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 small jalapeno


Recipe



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.

Heat oil in a large nonstick skillet over medium
heat.

Add jicama and next 5 ingredients; sauté 5 minutes or
until tender.

Add quinoa, tomato and next 5 ingredients; sauté 1
minute or until thoroughly heated.

Garnish with small jalapeño.