Pumpkinseed Quinoa Pilaf

Cooking Light
Pumpkinseed kernels can be found in specialty and health-food stores.
5 servings (serving size: 1 cup)


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1 1/2 cups water
3/4 cup uncooked quinoa
2 teaspoons olive oil
1 cup diced peeled jicama
1 cup chopped red onion
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
2 teaspoons minced seeded jalapeño pepper
1 cup chopped tomato
1/2 cup sliced green onions
1/3 cup unsalted pumpkinseed kernels, toasted
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1/2 teaspoon salt
1 small jalapeno (optional)


Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat, and fluff with a fork; set aside.

Heat oil in a large nonstick skillet over medium heat. Add jicama and next 5 ingredients (jicama through minced jalapeño pepper); sauté 5 minutes or until tender. Add quinoa, tomato, and next 5 ingredients (tomato through salt); sauté 1 minute or until thoroughly heated. Garnish with small jalapeño, if desired.

Created date

June 2004

Nutritional Information

Calories 228
Caloriesfromfat 31 %
Fat 7.9 g
Satfat 2.2 g
Monofat 2.8 g
Polyfat 2.9 g
Protein 8.7 g
Carbohydrate 33.3 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 5.1 mg
Sodium 249 mg
Calcium 57 mg