Pumpkin Seed Quinoa Pilaf

Ashley U's Note:

I love this vegetarian main dish.

• Total Time: 46 mins
• Prep Time: 20 mins
• Cook Time: 26 mins

Ingredients:

Servings: 5

• 354.88 ml water
• 177.44 ml uncooked quinoa
• 9.85 ml olive oil
• 236.59 ml diced peeled jicama
• 236.59 ml chopped red onion
• 236.59 ml frozen whole kernel corn, thawed
• 118.29 ml chopped red bell pepper
• 118.29 ml chopped green bell pepper
• 9.85 ml minced seeded jalapeno peppers
• 236.59 ml chopped tomato
• 118.29 ml sliced green onion
• 78.07 ml unsalted pumpkin seeds, toasted (can be found in health stores)
• 29.58 ml chopped fresh cilantro
• 44.37 ml fresh lime juice
• 2.46 ml salt
• 1 small jalapeno

Directions:

1. Combine water and quinoa in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat and fluff with a fork; set aside.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add jicama and next 5 ingredients; sauté 5 minutes or until tender.
6. Add quinoa, tomato and next 5 ingredients; sauté 1 minute or until thoroughly heated.
7. Garnish with small jalapeño.

Reviews

[Podkayne]

Thanks for the recipe! I'm a big fan of quinoa, jicama, and pumpkin seeds, so you couldn't really go wrong. :) I've never had cooked jicama before, only raw in salads or plain. Sweet vegetables like jicama and the corn combine really well with the quinoa. The toasted pumpkin seeds were also a nice touch! I'll definitely make this again.