Ingredients:
1 1/2 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
1 cup diced peeled jicama
1 cup chopped red onions
1 cup frozen whole kernel corn, thawed
1/2 cup chopped red bell peppers
1/2 cup chopped green bell peppers
2 teaspoons minced seeded jalapeno peppers
1 cup chopped tomatoes
1/2 cup sliced green onions
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 jalapenos
Directions:
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; saute 5 minutes or until tender.
Add quinoa, tomato and next 5 ingredients; saute 1 minute or until thoroughly heated.
Garnish with small jalapeno.
Servings: 5
Time preparation: 20 min.
Time total: 46 min.