Pumpkinseed Quinoa Pilaf

• 1 1/2 cups water
• 3/4 cup uncooked quinoa
• 2 teaspoons olive oil
• 1 cup diced peeled jicama
• 1 cup chopped red onion
• 1 cup frozen whole-kernel corn, thawed
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 2 teaspoons minced seeded jalapeno pepper
• 1 cup chopped tomato
• 1/2 cup sliced green onions
• 1/3 cup unsalted pumpkinseed kernels, toasted
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 1/2 teaspoon salt
• 1 small jalapeno (optional)

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

water, quinoa, olive oil, jicama, red onion, corn, red bell pepper, green bell pepper, pepper, tomato, green onions, unsalted pumpkinseed kernels, fresh cilantro, lime juice, salt

Taken from www.myrecipes.com/recipe/pumpkinseed-quinoa-pilaf (may not work)