Pumpkin Seed Quinoa Pilaf

• 1 12 cups water
• 34 cup uncooked quinoa
• 2 teaspoons olive oil
• 1 cup diced peeled jicama
• 1 cup chopped red onion
• 1 cup frozen whole kernel corn, thawed
• 12 cup chopped red bell pepper
• 12 cup chopped green bell pepper
• 2 teaspoons minced seeded jalapeno peppers
• 1 cup chopped tomato
• 12 cup sliced green onion
• 13 cup unsalted pumpkin seeds, toasted (can be found in health stores)
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 12 teaspoon salt
• 1 small jalapeno

1. Combine water and quinoa in a medium saucepan; bring to a boil.
2. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
3. Remove from heat and fluff with a fork; set aside.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add jicama and next 5 ingredients; saute 5 minutes or until tender.
6. Add quinoa, tomato and next 5 ingredients; saute 1 minute or until thoroughly heated.
7. Garnish with small jalapeno.

water, quinoa, olive oil, jicama, red onion, kernel corn, red bell pepper, green bell pepper, peppers, tomato, green onion, pumpkin seeds, fresh cilantro, lime juice, salt, jalapeno

Taken from www.food.com/recipe/pumpkin-seed-quinoa-pilaf-10542 (may not work)