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| Mexican Quinoa w/ Pepitas and Cilantro |
| This recipe is from "The New Whole Grains Cookbook" by Robin Asbell. Pumpkin seeds are rich in minerals and complement the already high-protein, high mineral quinoa. |
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- 1 1/2 Cups Water
- 1 Cup Quinoa
- 1/2 Cup Raw pumpkin seeds
- 1 Cup Cilantro leaves, washed and dried
- 2 Cloves garlic
- 1/2 Jalapeno chile
- 1/2 Tsp Salt
- 1 Tsp Ground cumin
- 2 Tbls Olive Oil
- 1 Tsp Lime juice
- 1 Small red bell pepper, chopped
- 2 Scallions, chopped
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1. In a 2-quart pot 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, and then drain in a fine-mesh strainer. When the water boils, add the quinoa and bring to a boil. Reduce the heat to the lowest setting, cover and simmer for 15 minutes. The water should all be absorbed and small holes should have formed on the surface of the gain. Let stand, covered, for 5 minutes, to finish steaming.
2. In a large sauté pan over high heat, dry-toast the pumpkin seeds. Shaking the pan, move the seeds over the heat until they begin to pop. Remove from the heat and put them in a food processor or blender. Add the cilantro, garlic, jalapeno, salt and cumin and process, scraping the sides down frequently, until all the ingredients are well minced. Gradually add the olive oil and lime juice, processing until smooth.
3. If serving immediately, stir the cilantro mix, bell pepper and scallions into the quinoa while still warm. Otherwise chill the quinoa and add the remaining ingredients when it is cool. |
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