Serves: 4 Servings
Source: The New Whole Grain Cookbook
Ingredients:
- 1 1/4 cup water
- 1 cup quinoa
- 1/2 cup raw pumpkin seeds
- 1 cup of cilantro leaves, washed and dried
- 2 cloves of garlic
- 1/2 jalapeno chili
- 1/2 teaspoon of salt
- 1 teaspoon ground cumin
- 2 tablespoons of olive oil
- 1 teaspoon of lime juice
- 1 small red pepper, chopped
- 2 green onions, chopped
Instructions:
- In a 2 quart saucepan with a tight fitting lid, bring the water to a boil. In a medium bowl, rinse the quinoa with warm water, pour off most of the water, then drain with a fine-mesh strainer.
- When the water boils, add the quinoa and bring it back to a boil. Reduce heat and simmer for 15 minutes. The water should all be absorbed and small holes have formed on the surface of the grain. Let stand covered for 5 minutes.
- In a large saute pan over high heat, dry toast pumpkin seeds, shaking the pan, move the seeds over the heat until they begin to pop. Remove from heat and put them in a food processor or blender. Add the cilantro, garlic, jalapeno, salt, cumin and process, scraping down the sides frequently until all the ingredients are well minced. Gradually add the lime juice and olive oil.
- If serving immediately, stir in the cilantro mixture , bell peppers and onions into quinoa while still warm. Otherwise, chill the quinoa and add remaining ingredients when cool. Can be used to stuff whole grain wraps.