Pumpkinseed kernels can be found in specialty and health-food stores.

Steven Petusevsky
Recipe by Cooking Light April 1996

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Recipe Summary

Yield:
5 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

228 calories; calories from fat 31%; fat 7.9g; saturated fat 2.2g; mono fat 2.8g; poly fat 2.9g; protein 8.7g; carbohydrates 33.3g; fiber 4.3g; cholesterol 0mg; iron 5.1mg; sodium 249mg; calcium 57mg.
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