Mexican Quinoa with Pepita-Cilantro Sauce

By bowerk

2 cups water
1 cup quinoa
1/2 cup pepitas (pumpkin seeds)
1 cup fresh cilantro
1/2 jalepeno, seeded and chopped
1/2 tsp kosher salt
1 tsp cumin
2 tbsp olive oil
1 tsp lime juice
1 red pepper, diced
3 green onions
1 lime, quartered

Ingredients

• 2 cups water
• 1 cup quinoa
• 1/2 cup pepitas (pumpkin seeds)
• 1 cup fresh cilantro
• 1/2 jalepeno, seeded and chopped
• 1/2 tsp kosher salt
• 1 tsp cumin
• 2 tbsp olive oil
• 1 tsp lime juice
• 1 red pepper, diced
• 3 green onions
• 1 lime, quartered

Details

Servings 4

Preparation

Step 1

1. Place water and quinoa into pot and bring to boil. Cover and simmer for approximately 15 minutes.

2. In a skillet over medium heat, toast pepitas, shaking pan often, until they are fragnant, about 3 - 5 minutes.

3. Transfer to food processor. Add cilantro, garlic, jalepeno, salt and cumin. With machine running, gradually add oil, then lime juice, processing until as smooth as possible.

4. Stir pepita mixture, pepper and onions into quinoa.

5. Serve warm with lime wedge as garnish.