2 cups water
1 cup organic quinoa whole grain
2 teaspoon olive oil
1 medium onion, chopped
1 cup jicama, diced
1 cup organic corn, fresh, or frozen
1 cup red bell pepper, chopped
2 cloves garlic, minced
2 tomatoes, chopped
1 bunch green onions, sliced with some of green included
1/2 cup toasted pumpkin seeds (Raw)
1/2 cup raisins (or cranberries)
2 tablespoons cilantro, chopped
3 tablespoons lemon or lime juice, fresh squeezed
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse quinoa before using. In a medium size saucepan bring water to a boil water and add quinoa. Cover and reduce heat, simmer for 15 minutes or until liquid is absorbed. Remove from heat and fluff with fork. Set aside.
In a medium skillet heat olive oil over medium-high heat, add onion, jicama, corn, peppers and garlic, sauté until soft. Add cooked quinoa grain, tomatoes, green onions, pumpkin seeds and raisins, stir until well blended, and cook for 1 minute.
In a small bowl combine cilantro, lime juice, salt and pepper. Blend into pilaf. Serve hot or room temperature.
This is delish! It is a great way to get lots of veggies in one dish. Feel free to add more veggies or cut up chicken to make it a meal.
Quinoa is one of those food items I always like to have in my pantry to make quick and healthy meals from. It can be found in the rice section of virtually any major grocery store.