Pumpkinseed kernels can be found in specialty and health-food stores.
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)
How to Make It
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.