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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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; sauté 5 minutes or until tender. | 6. Add quinoa, tomato and next 5 ingredients; sauté 1 minute or until thoroughly heated. | 7. Garnish with small jalapeño. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	1 1/2	cups		0.0	0.0	0.0	0.0
quinoa	3/4	cup	uncooked	-	-	-	-
olive oil	2	teaspoons		79.56	0.0	0.0	9.0
jicama	1	cup	diced peeled	45.6	10.584000000000001	0.8640000000000001	0.10800000000000001
red onion	1	cup	chopped	64.0	14.944	1.76	0.16
kernel corn	1	cup	thawed frozen	184.71	36.4767	5.1042	2.0022
red bell pepper	1/2	cup	chopped	-	-	-	-
green bell pepper	1/2	cup	chopped	14.595	3.197	0.5004	0.1876
jalapeno pepper	2	teaspoons	minced seeded	1.0875	0.2438	0.0341	0.0139
tomato	1	cup	chopped	26.82	5.7961	1.3112	0.298
green onion	1/2	cup	sliced	9.585	2.0377	0.3444	0.1668
pumpkin seed	1/3	cup	unsalted toasted	-	-	-	-
cilantro	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
salt	1/2	teaspoon		-	-	-	-
jalapeno	1			1.0875	0.2438	0.0341	0.0139

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.