Ingredients
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1/2 cup quinoa
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1 1/2 cups broccoli, chopped
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1 cup red cabbage, shredded
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1 1/2 cups jicama, chopped
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1 large red bell pepper, chopped
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1 cup cauliflower, chopped
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1/2 cup pepitas (raw shelled pumpkin seeds)
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1 cup fresh cilantro
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3 tablespoons lime juice
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2 tablespoons olive oil
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1 teaspoon chili powder
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1 teaspoon cumin
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1/4 teaspoon salt
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1 cup carrot, chopped or shredded
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3/4 cup scallion, sliced thin
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5 tablespoons orange juice concentrate
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1 tablespoon black sesame seed
Instructions
- Rinse quinoa well. Combine with 3/4 cup water in small saucepan. Bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until water is absorbed and holes have formed in surface of quinoa. Remove from heat and cool to room temperature or cooler.
- Dry toast pepitas by putting them in a large skillet or frying pan and shaking over high heat until they begin to pop and "dance". Remove from heat.
- In food processor, combine pepitas, cilantro, lime juice, orange juice concentrate, olive oil, chili powder, cumin and salt. Blitz until a rough paste forms. (It looks a little funny at this stage--don't worry!).
- In a very large bowl, combine veggies, quinoa and sesame seeds and toss. Add citrus-pepita dressing and mix well to coat. Chill at least one hour; overnight is ideal.