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City of Portland
Mexican Quinoa With Pepita-Cilantro Sauce

1 12 cups water
1 cup quinoa, rinsed well (see comments in introduction)
12 cup pepitas (raw pumpkin seeds)
1 cup fresh cilantro leaf
2 large garlic cloves, peeled and halved
12 jalapeno, seeded, chopped
12 teaspoon kosher salt
1 teaspoon cumin
2 tablespoons extra virgin olive oil
1 teaspoon lime juice
1 large red bell pepper, diced
3 green onions, trimmed, thinly sliced on diagonal
1 lime, quartered (optional)


In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave). Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes. Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed. Stir pepita mixture, bell pepper and onions into quinoa. Stir well. Serve warm. Pass lime wedges separately, if desired.

Source: www.food.com