Category, , DifficultyBeginner

This hearty southwest-inspired quinoa dish is perfect for a weeknight dinner or as a potluck side dish. Cumin and roasted red bell pepper add a smoky touch, and fresh lime juice brightens the flavors.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time45 minsCook Time5 minsTotal Time50 mins

 2 cups water
 1 cup quinoa
 ½ cup pumpkin seeds
 1 red bell pepper
 ½ bunch cilantro, roughly chopped
 1 tsp garlic, peeled
 ½ jalapeno, seeded
 1 tsp cumin powder
 2 tbsp extra virgin olive oil
 1 tsp lime juice
 2 stalks green onion, chopped
 ½ cup 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.

Ingredients

 2 cups water
 1 cup quinoa
 ½ cup pumpkin seeds
 1 red bell pepper
 ½ bunch cilantro, roughly chopped
 1 tsp garlic, peeled
 ½ jalapeno, seeded
 1 tsp cumin powder
 2 tbsp extra virgin olive oil
 1 tsp lime juice
 2 stalks green onion, chopped
 ½ cup frozen corn, defrosted

Directions

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.

Good Earth Mexican Quinoa