By Roxanne Chan in Sunset Recipe Annual 1998 Edition
Notes from Roxane: Don't take to Project Night - has peppers. Make sure the quinoa gets enough salt--I've served it too blandly before.
Notes from the original recipe: Look for quinoa next to other grains at the supermarket. Use fresh squeezed lime juice. Quinoa can be replaced by a similar amount of cracked wheat bulgur. Follow the directions on the box for making bulgur.
Prep & cook time: About 30 minutes
Makes: 6 servings
1 1/4 c quinoa, rinsed well and drained (or bulgur)
1/3 cup lime juice
1 tbsp olive oil
1/2 tsp ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1 cup chopped jicama
3/4 cup chopped roasted red peppers
1/4 cup chopped fresh cilantro
2 tbsp minced red onion
2 tbsp minced fresh jalapeno chili
Salt
1). In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.
2) Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted pepper, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt.
Nutritional info, per serving, if using quinoa and non-oil packed red peppers: 237 cal. 8.7 g protein, 4.6 g fat, 190 mg sodium, 9.2 g fiber
Notes from Roxane: Don't take to Project Night - has peppers. Make sure the quinoa gets enough salt--I've served it too blandly before.
Notes from the original recipe: Look for quinoa next to other grains at the supermarket. Use fresh squeezed lime juice. Quinoa can be replaced by a similar amount of cracked wheat bulgur. Follow the directions on the box for making bulgur.
Prep & cook time: About 30 minutes
Makes: 6 servings
1 1/4 c quinoa, rinsed well and drained (or bulgur)
1/3 cup lime juice
1 tbsp olive oil
1/2 tsp ground cumin
1 can (15 oz.) black beans, rinsed and drained
1 cup frozen corn kernels, thawed, or drained canned corn
1 cup chopped jicama
3/4 cup chopped roasted red peppers
1/4 cup chopped fresh cilantro
2 tbsp minced red onion
2 tbsp minced fresh jalapeno chili
Salt
1). In a 2- to 3-quart pan over high heat, bring quinoa and 2 1/2 cups water to a boil. Reduce heat and simmer, covered, until water is absorbed, 10 to 15 minutes. Rinse to cool; drain well.
2) Meanwhile, in a bowl combine lime juice, oil, cumin, beans, corn, jicama, roasted pepper, cilantro, onion, and chili. Mix in quinoa, then season to taste with salt.
Nutritional info, per serving, if using quinoa and non-oil packed red peppers: 237 cal. 8.7 g protein, 4.6 g fat, 190 mg sodium, 9.2 g fiber
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