2 cups vegetable broth or water
½ teaspoon sea salt, divided
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1 cup quinoa (white, red or black or a combination)
1¼ cups sliced jicama, 1-inch long pieces
1¼ cups sliced red pepper, 1-inch long pieces
4 tablespoons chopped cilantro
3 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
½ teaspoon honey or agave syrup
Pepper to taste
2 teaspoons lime zest
Place 2 cups broth or water in saucepan and bring to boil. Stir in ¼ teaspoon salt and quinoa and reduce to simmer. Cover and cook until all liquid is absorbed, about 15 minutes. Remove from heat and let stand 20 minutes, covered. Fluff with fork.
In a medium mixing bowl, combine jicama, red pepper and cilantro.
In a separate bowl, make dressing by whisking together lime juice, olive oil, honey, cayenne, cumin, salt, pepper and lime zest. Pour dressing over vegetables and let stand a few minutes.
Mound quinoa on serving platter or individual plates. Spoon vegetable mixture over quinoa, leaving a visible border of quinoa around plate. Garnish with additional cilantro if desired. Serve immediately, or allow to chill 2 to 3 hours (or overnight). Salad will become crisp and cool.
Adapted from Jerilyn Brusseau, Roland Food. More recipes at rolandfood.com