Quinoa and Corn Salad with Toasted Pumpkin Seeds

Name: Quinoa and Corn Salad with Toasted Pumpkin Seeds
Yield: serves 4
Ingredients: 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)

January 26, 2012

This salad’s simple appearance belies its delicious combination of Mexicaninspired flavors. Studded with corn, pumpkin seeds, and red peppers, it makes a substantial lunch on its own, or a side dish for dinner.

Recipe information

Yield
serves 4

Ingredients

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)

Preparation

Step 1
Whisk together lime juice, cumin, chili powder, garlic, oil, and 1/4 teaspoon salt.
Step 2
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.
Step 3
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.
Step 4
Cut avocado in half lengthwise; remove pit. Peel avocado and thinly slice.
Step 5
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
Step 6
(Per Serving)
Step 7
Calories: 504
Step 8
Saturated Fat: 5.4g
Step 9
Unsaturated Fat: 31.8g
Step 10
Cholesterol: 0mg
Step 11
Carbohydrates: 39.9g
Step 12
Protein: 7.7g
Step 13
Sodium: 398mg
Step 14
Fiber: 9.4g

Power Foods

TagsSalad Mexican Latin American Quinoa Rice & Grains Corn Vegetable Lettuce Leafy Greens Pumpkin Seed Seed Main Side Lunch Dinner Vegetarian Vegan Gluten Free Dairy Free Nut Free Quick Weeknight Meals Cookbooks

Recipe information

Ingredients

Preparation

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nutrition information

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Recipe notes