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To all of our adventurous eaters, we have a new recipe to try from our FUEL class this week.  It features a Mexican root vegetable called Jicama (pronounced HEE-kah-ma) that is cool, crisp, and slightly sweet.  When eaten raw, it tastes like a cross between an apple, potato, celery, and water chestnut.

I used pre-peeled and pre-cut Jicama sticks from the refrigerator section of the grocery store.  You can also find a whole jicama in the grocery store or farmer’s market– it looks kind of like a potato.  Jicama is a good source of prebiotic fiber and vitamin C and is low in calories due to its high water content.

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We served the jicama two different ways in class this week.  First, we served the jicama sticks on a raw vegetable platter with sugar snap peas and tricolor mini sweet peppers.  These are quick and convenient snacks to store in the refrigerator as the weather warms up.

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Then we diced the jicama  and added it to a FUEL favorite:  Black Bean Quinoa with Mango, Cilantro, and Lime.  It made a delicious and light FUEL lunch.

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Quinoa with Black Beans, Mango, Red Pepper, and Jicama

The ingredients can vary.  Just be sure that 1/2 of your meal consists of vegetables and/or fruits, 1/4 whole grains, and 1/4 lean proteins (beans).  Quinoa (pronounced KEEN-wa) is a whole grain that is a great source of fiber and protein– plus it only takes 15 minutes to cook.  I couldn’t find a ripe mango for this recipe so I substituted chopped dried mango that I reconstituted in a little bit of warm water to plump up.  It was delicious.  Serves 2 as a meal or 4 as a side.

Ingredients

2 cups cooked and cooled quinoa (prepared according to package directions)

2 cups cooked black beans, rinsed and drained

2 cups chopped red bell peppers

2 cups chopped jicama

1 cup chopped fresh mango

1/2 cup chopped cilantro

2 Tbsp. fresh lime juice

1-2 Tbsp. olive oil

pinch of salt

Directions

Combine all ingredients and chill for at least two hours.