Jicama Quinoa Salad Recipe

• 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

Directions