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 cup 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 cup organic frozen corn, defrosted

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.


Heat oven to 375 degrees. Roast red pepper whole for approximately 30 Minutes. Skin, deseed, and let cool.


Heat a skillet over medium high heat. Once skillet is heated, toast pumpkin seeds for 5 Minutes. Let cool.


Place toasted pumpkin seeds in a food processor and blend until smooth. Place puree aside.


Place cilantro, garlic, jalapeƱo, salt, cumin, olive oil and lime in a food processor and blend until smooth.


Combine quinoa, puree, peppers, corn and green onions. Mix well. Add salt to taste.

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