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Quinoa Recipes
> Jicama-Quinoa Salad
4 ounces of sugar snap peas
1 pound of Jicama; peeled and cut into 1 1/4 x 1-inch
1/2 cup Fresh orange juice, from 3 or 4 oranges)
1 tablespoon of fresh lemon juice
1 tablespoon of seasoned brown rice vinegar
1/2 teaspoon of coarse salt; up to 3/4
12 Cherry and/or yellow pear tomatoes
1 1/2 cups of cooked quinoa
1/2 cup of chopped fresh cilantro
2 Pinches cayenne or dashes
DAIRY-FREE The crisp, crunchy vegetable known as jicama (HEE-ka-mah)
is a staple of Mexican cooking. It looks something like a turnip and
is delicious served raw in salads. Buy jicama that feels heavy for
its size, and peel away the thin brown skin with a paring knife.
This salad is best served at room temperature to bring out the
flavors.
Bring small saucepan of water to boil. Add sugar snap peas and cook
1 minute. Drain, rinse under cold running water until cool and drain
again. Cut in half crosswise on the diagonal. Set aside. In large
bowl, combine jicama, orange and lemon juices, vinegar and salt and
toss to combine. Add sugar snap peas, cherry tomatoes, quinoa,
cilantro and cayenne. Toss gently but thoroughly to combine, Adjust
seasoning to taste and serve.
Yields: 4 Servings PER SERVING: 189 CAL.; 70 PROT.; 2G TOTAL FAT (0
SAT. FAT); 380 CARB.; 0 CHOL.; 314MG SOD.; 8G FIBER Converted by
MC_Buster. By Kathleen on Jun 05, 1999. Recipe by: Vegetarian Times
Magazine, June 1999, page 37 Converted by MM_Buster v2.0l.
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