Title: Jicama-Quinoa Salad
Categories: New, Vegtime7
Yield: 4 servings

4 oz Sugar snap peas
1 lb Jicama; peeled and
Cut into 1 1/4 x 1-inch
-sticks; (3 cups)
1/2 c Fresh orange juice
(from 3 or 4 oranges)
1 tb Fresh lemon juice
1 tb Seasoned brown rice vinegar
1/2 ts Coarse salt; up to 3/4
12 Cherry and/or yellow pear
-tomatoes; cut in half
1 1/2 c Cooked quinoa
(see recipe for Basic
-Quinoa)
1/2 c Chopped fresh cilantro
2 Pinches cayenne or dashes
-hot sauce

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.

PER SERVING: 189 CAL.; 70 PROT.; 2G TOTAL FAT (0 SAT. FAT); 380 CARB.; 0
CHOL.; 314MG SOD.; 8G FIBER

Converted by MC_Buster.

By Kathleen on Jun 05, 1999.

Recipe by: Vegetarian Times Magazine, June 1999, page 37

Converted by MM_Buster v2.0l.