In a saucepan, place the water and bring to a boil. Add the quinoa, cover, reduce the heat to very low, and simmer for 10-15 minutes or until tender. Drain off excess water, transfer to a bowl, and fluff with a fork. Meanwhile in a non-stick skillet, cook the pumpkin seeds over medium heat for 3-4 minutes or until toasted. Transfer the toasted pumpkin seeds to a bowl and set aside. In the same non-stick skillet, saute the red and orange pepper in 1 T. olive oil, for 3 minutes. Add the corn and garlic, and saute an additional 3 minutes. Add the green onions and saute for 1 minute. Add the sauteed vegetables, reserved pumpkin seeds, and the remaining ingredients to the quinoa, and toss well to combine. Serve warm.
Yield: 10 Cups
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