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Good Earth Mexican Quinoa

Yields4 ServingsPrep Time45 minsCook Time5 minsTotal Time50 mins

This hearty southwest-inspired quinoa dish makes a perfect weeknight dinner.

 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 tbsp 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.

Nutrition Facts

Serving Size 100 gm

Servings 4

Amount Per Serving
Calories 200Calories from Fat 2
% Daily Value *
Total Fat 5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.