Mexican Quinoa With Pepita-Cilantro Sauce

Ingredients

• 1 1/2 cups water
• 1 cup quinoa, rinsed well (see comments in introduction)
• 1/2 cup pepitas (raw pumpkin seeds)
• 1 cup fresh cilantro leaf
• 2 large garlic cloves, peeled and halved
• 1/2 jalapeno, seeded, chopped
• 1/2 teaspoon kosher salt
• 1 teaspoon cumin
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon lime juice
• 1 large red bell pepper, diced
• 3 green onions, trimmed, thinly sliced on diagonal
• 1 lime, quartered (optional)

Directions

1. 1

   In a small pot, bring water to boil over high heat. Add quinoa. Return to boil. Reduce heat to lowest setting; cover. Simmer 15 minutes. Water should be absorbed. Fluff with a fork. Let stand, covered, 5 minutes to finish steaming. Transfer to a bowl. (I usually cook my quinoa, after toasting, in the microwave with the 1 1/2 cups of boiling water from the kettle, covered, for 12 minutes on medium-low -- about the same time it takes to cook basmati rice in my microwave).

2. 2

   Meanwhile in a small skillet over medium-high heat, toast pepitas, shaking pan often, until they begin to pop and are fragrant and just starting to brown, 3-5 minutes.

3. 3

   Transfer to food processor or blender. Add cilantro, garlic, jalapeno, salt and cumin. Process, scraping sides frequently, until well-minced. With machine running, gradually add oil, then lime juice, processing until as smooth as possible, and scraping down sides as needed.

4. 4

   Stir pepita mixture, bell pepper and onions into quinoa. Stir well.

5. 5

   Serve warm. Pass lime wedges separately, if desired.