Good Earth Mexican Quinoa
February 16, 2019|
0 minute read
2
cups water
1
cup organic quinoa
½
cups organic pumpkin seeds
1
organic red bell pepper
½
bunch organic cilantro, roughly chopped
1
tsp. organic garlic, peeled
½
organic jalapeno, seeded
1
tsp. organic cumin powder
2
tbsps. organic olive oil
1
tsp. organic lime juice
2
organic green onion, chopped
½
cups organic frozen corn, defrosted
1
Bring water to a boil. Add quinoa, stir, and turn down heat to low. Cover and simmer for 15 Minutes, or until all liquid is absorbed. Fluff with a fork, and set aside to cool.
2
Heat oven to 375 degrees. Roast red pepper whole for approximately 30 Minutes. Skin, deseed, and let cool.
3
Heat a skillet over medium high heat. Once skillet is heated, toast pumpkin seeds for 5 Minutes. Let cool.
4
Place toasted pumpkin seeds in a food processor and blend until smooth. Place puree aside.
5
Place cilantro, garlic, jalapeño, salt, cumin, olive oil and lime in a food processor and blend until smooth.
6
Combine quinoa, puree, peppers, corn and green onions. Mix well. Add salt to taste.
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