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| 4 x ca. 30 g | Sugar snap peas |
| 1 x ca. 450 g | Jicama; peeled and |
| | Cut into 1 1/4 x 1-inch sticks; (3 cups) |
| 1/2 Tasse | orange juice fresh |
| | (from 3 or 4 oranges) |
| 1 Esslöffel | lemon juice fresh |
| 1 Esslöffel | Seasoned brown rice vinegar |
| 1/2 Teelöffel | Coarse salt; up to 3/4 |
| 12 | Cherry and/or yellow pear tomatoes; cut in half |
| 1 1/2 Tasse | quinoa cooked |
| | (see recipe for Basic Quinoa) |
| 1/2 Tasse | cilantro chopped, fresh |
| 2 | Pinches cayenne or dashes hot sauce |
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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
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