Recipe for Jicama-Quinoa Salad 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
4 oz sugar snap peas
1 lb jicama, peeled and
cut into 1 1/4 x 1-inch sticks, (3 cups)
1/2 cup fresh orange juice
(from 3 or 4 oranges)
1 tbl fresh lemon juice
1 tbl seasoned brown rice vinegar
1/2 tsp coarse salt, up to 3/4
12 x cherry and/or yellow pear tomatoes, cut in half
1/2 cup cooked quinoa
(see recipe for Basic Quinoa)
1/2 cup chopped fresh cilantro
Instructions:
Instructions: 4 SERVINGS DAIRY-FREE

The crisp, crunchy vegetable known as jicama (HEE-ka-mah) is a staple of Mexican cooking. It looks something like a turnip and is delicious served raw in salads. Buy jicama that feels heavy for its size, and peel away the thin brown skin with a paring knife. This salad is best served at room temperature to bring out the flavors.

Bring small saucepan of water to boil. Add sugar snap peas and cook 1 minute.

Drain, rinse under cold running water until cool and drain again. Cut in half crosswise on the diagonal. Set aside.

In large bowl, combine jicama, orange and lemon juices, vinegar and salt and toss to combine. Add sugar snap peas, cherry tomatoes, quinoa, cilantro and cayenne. Toss gently but thoroughly to combine, Adjust seasoning to taste and serve.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Jicama-Potato Skillet Cakes with Sour Cream Salsa   ::   Jicama-Vidalia Salsa   ...