Good Earth Mexican Quinoa

February 16, 2019|
0 minute read
Yields 4 Servings
Prep Time45 mins Cook Time5 mins Total Time50 mins
  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.

Further Reading

Good Earth Lemon Risotto with Peas and Scallions

Good Earth Lemon Risotto with Peas and Scallions

Read More trending_flat
Good Earth Mexican Quinoa

Good Earth Mexican Quinoa

Read More trending_flat
Good Earth Pumpkin Yellow Curry

Good Earth Pumpkin Yellow Curry

Read More trending_flat