Mexican Quinoa Salad Pumpkin Seeds Cilantro

BCBSMT Connect Team — Mon, 22 Jul 2019 22:55:35 GMT

Current Revision posted to Recipe Book by BCBSMT Connect Team on 7/22/2019 10:55:35 PM

Ingredients: Makes 10 servings

1-3/4 cup Quinoa, dry
2-2/3 cup Water
3/4 cup Pumpkin Seeds, hulled
2-1/2 oz Cilantro, fresh
3/4 oz Garlic Cloves
1 oz Jalapeno, chopped
1/4 tsp Kosher Salt
1-1/2 tsp Cumin
3 TBSP Canola Oil
2-1/4 tsp Lime Juice
1/2 cup, 2 TBSP Red Bell Pepper, chopped
2/3 oz Scallions, chopped

Directions:

Rinse quinoa to remove debris. Bring water to a boil, then add quinoa. Bring water back to a boil, reduce the heat to low, cover, and simmer for 15 minutes until all water has been absorbed. Remove from heat and let stand covered for 5 minutes. Chill.
Dry toast the pumpkin seeds in a large skillet until they begin to pop. Remove from heat.
Process toasted pumpkin seeds in a processor with cilantro, garlic, jalapenos, salt and cumin until all ingredients are well minced. Gradually add the oil and lime juice, processing until smooth.
Toss to combine pureed with chilled quinoa, bell peppers and scallions.

Serving size:
1/2 cup

Nutritional Information:
Nutrition Info (per serving): Cal: 253, Total Fat: 14g, Sat Fat: 2g, Sodium: 60mg, Carbs: 24g, Protein: 10g, Sugar: 0g, Fiber: 4g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: Recipe Book, Vegetarian, Salad and Salad Dressings, General Healthy - Health Conscious, Side Dishes, Heart Disease - Heart Conscious, Diabetes/prediabetes - Carb Conscious, High blood pressure - Sodium Conscious, Latin American