This version of Southwestern Quinoa has been my go-to lunch for the past few weeks. It is very simple to prepare, yet still full of flavor. There is a nice mix of sweetness from the peppers, spiciness from the jalapeno and crunch from the jicama. If you make the batch on Sunday, it should last you all week, making your lunch preparation even easier. Serve as is or over a bed of greens topped with a little lemon juice. If you want extra protein, add in some black beans, organic chicken or ground turkey.
- 1 cup quinoa, uncooked
- 1/3 white onion, chopped
- 2-3 cloves garlic, minced
- 2 peppers (red, green, orange)
- 1 container jicama, chopped (I found from Trader Joe’s)
- 1 jalapeno, diced (optional)
- Juice from 1 lemon or lime (plus a little zest)
- 3-4 tablespoons olive oil
- 2-3 tablespoons coconut vinegar
- Seasonings of choice (salt, pepper, cayenne, chili powder, oregano, paprika)
- Optional: top with avocado or crumbled feta cheese
- Cook quinoa according to directions. (1:2 ratio, 1 cup quinoa : 2 cups water) Once done cooking, let sit for 5 minutes and then transfer into large bowl.
- In medium sized pan, sauté onions in a little olive oil over medium heat. After a few minutes, add garlic and cook another 3-5 minutes. When finished cooking, add to quinoa. If you don’t feel like cooking these, you can just add to bowl raw.
- Add diced peppers, jicama and jalapeño to bowl.
- Stir in olive oil, vinegar and lemon/lime juice + zest and mix.
- Add seasonings, to taste and mix well.