Quinoa And Corn Salad With Toasted Pumpkin Seeds Recipes

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QUINOA AND CORN SALAD WITH TOASTED PUMPKIN SEEDS



Quinoa and Corn Salad with Toasted Pumpkin Seeds image

Categories     Salad     Side     Dinner     Lunch     Quinoa     Corn     Pumpkin     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 16

1/4 cup fresh lime juice (from 2 or 3 limes), plus 1 lime cut into wedges
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
Coarse salt
2 3/4 cups water
1 1/2 cups quinoa, rinsed and drained
2 ears corn, kernels cut from cob
1 red bell pepper, ribs and seeds removed, diced
3 scallions, trimmed and thinly sliced
1 large jalapeño chile, diced (ribs and seeds removed for less heat, if desired)
1/4 cup coarsely chopped cilantro
1 ripe, firm avocado
1 head red-leaf lettuce, leaves separated (inner leaves reserved for another use)
1/4 cup raw hulled pumpkin seeds (pepitas), toasted (page 57)

Steps:

  • Whisk together lime juice, cumin, chili powder, garlic, oil, and 1/4 teaspoon salt.
  • Bring the water to a boil in a small saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes. Turn off heat. Fluff quinoa with a fork. Place corn kernels on top of quinoa, cover pan, and let stand 5 minutes. Stir corn into quinoa, and transfer to a large bowl to cool.
  • Add red pepper, scallions, jalapeño, and cilantro to quinoa mixture, along with 1/2 cup dressing (or to taste); toss until combined. Season with salt, if desired.
  • Cut avocado in half lengthwise; remove pit. Peel avocado and thinly slice.
  • Line a large serving platter with lettuce leaves. Mound quinoa salad in center. Arrange avocado and lime on the side. Sprinkle pumpkin seeds over salad. Serve immediately.
  • nutrition information
  • (Per Serving)
  • Calories: 504
  • Saturated Fat: 5.4g
  • Unsaturated Fat: 31.8g
  • Cholesterol: 0mg
  • Carbohydrates: 39.9g
  • Protein: 7.7g
  • Sodium: 398mg
  • Fiber: 9.4g

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  • First prepare the quinoa. Bring the water to a boil in a small saucepan. Stir in the quinoa and let it return to a boil. Stir, cover and reduce the heat to a gentle simmer. Cook until the quinoa has absorbed all the water and is tender, but still chewy, about 15 minutes.
  • Turn off the heat and fluff the quinoa with a fork. Place the corn kernels on top of the quinoa, cover the pan and let stand for 5 minutes.
  • While the quinoa is cooking you can prepare the dressing. In a small bowl, whisk together the lime juice, chili powder, cumin, garlic, olive oil and 1/4 teaspoon salt.

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