Prepare this refreshing, nourishing salad for spring & summer. Crisp slivers of jicama and red pepper complement the nutty flavor of red quinoa, balanced with fresh lime juice and hint of cumin. Quinoa offers a simple, quick protein source to keep handy for lunch or dinner. Cooking tip: Quinoa is done when you see it begin to open./
1 CUP ROLAND RED QUINOA
2 CUPS WATER + 1/4 TEASPOON SALT
1/2 JICAMA, MEDIUM SIZE, CUT IN THIN 1 INCH SLIVERS
3/4 RED PEPPER, CUT IN THIN 1 INCH DIAGONAL SLIVERS
4 TABLESPOONS FRESH CILANTRO, CHOPPED
3 TABLESPOONS FRESH LIME JUICE
1 TABLESPOON ROLAND EXTRA VIRGIN OLIVE OIL
2 TEASPOON LIME ZEST
1/2 TEASPOON HONEY
PINCH OF CAYENNE + PINCH OF CUMIN
1/4 TEASPOON ROLAND SEA SALT + FRESHLY GROUND BLACK PEPPER TO TASTE
Place 2 cups of water in saucepan and bring to boil. Add ¼ tsp salt.
Add Roland Red Quinoa and reduce to simmer. Cover saucepan.
Cook until all liquid is absorbed, about 15 minutes.
Remove from heat and let stand 20 minutes, covered. Fluff with fork.
In a medium-sized mixing bowl, combine jicama, red pepper, & cilantro.
Make dressing of lime juice, olive oil, honey, pinch cayenne, pinch cumin, salt & pepper, and lime zest.
Pour dressing over vegetables and let stand a few minutes.
Mound quinoa on serving platter or individual plates.
Spoon vegetable mixture over quinoa, leaving a visible border of red quinoa around plate. Garnish with additional cilantro if desired.
Serve immediately, or allow to chill 2-3 hours (or overnight). Salad will become crisp and cool.
Recipe courtesy of Jerilyn Brusseau ©2012