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 notes

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