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Ingredientes
- 4 ounce sugar snap peas
- 1 lb jicama, peeled and cut into 1 1/4 x 1-inch sticks, (3 c.)
- 1/2 c. fresh orange juice (from 3 or possibly 4 oranges)
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. seasoned brown rice vinegar
- 1/2 tsp coarse salt, up to 3/4
- 12 x cherry and/or possibly yellow pear tomatoes, cut in half
- 1 1/2 c. cooked quinoa (see recipe for Basic Quinoa)
- 1/2 c. minced fresh cilantro
- 2 pch cayenne or possibly dashes warm sauce
Direcciones
- 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 which 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 in sugar snap peas and cook 1 minute.
- Drain, rinse under cool running water till cold 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 in sugar snap peas, cherry tomatoes, quinoa, cilantro and cayenne. Toss gently but thoroughly to combine, Adjust seasoning to taste and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 258g | |
| Recipe makes 4 servings | |
| Calories 316 | |
| Calories from Fat 37 | 12% |
| Total Fat 4.17g | 5% |
| Saturated Fat 0.51g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 300mg | 13% |
| Potassium 702mg | 20% |
| Total Carbs 59.51g | 16% |
| Dietary Fiber 10.9g | 36% |
| Sugars 8.59g | 6% |
| Protein 11.03g | 18% |
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