Toasted Quinoa and Jicama salad

Toasted Quinoa and Jicama salad

1 cup quinoa

2 cups water

½  medium onion diced

3 Tbs. canola

3 Tbs. extra virgin olive oil

2 small squash

1 zucchini

1 bulb jicama

1-2 medium carrots

Juice of 4 oranges

Juice of one lime

Juice of one lemon

2 tsp. ground cumin


Ground pepper

For the Toasted Quinoa:

Sautee onions until translucent in the canola oil

Add quinoa and toast in pan for 2 minutes

Add liquid(in this case water) and salt

Bring to a boil, reduce to a light simmer, and cover

Cook at low temp for 15-20 minutes

Remove from heat and let stand for 10 minutes

Carefully remove lid, fluff with a fork

For the Jicama Salad:

With a mandoline, food processor, or by hand

Julienne the squash, zucchini, carrots, and jicama

For the dressing:

In a stainless steel sauce pan

Reduce ¾ of the orange juice by half and let cool

Add the lemon, lime, remaining orange juice, cumin, and olive oil

Mix well and season with salt and pepper

Noon Cooking - May 14, 2010