Quinoa and Corn Salad with Toasted Pumpkin Seeds

Name: Quinoa and Corn Salad with Toasted Pumpkin Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 jalapeno 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)

Servings: persons

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 jalapeno 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)

1
Whisk together lime juice, cumin, chili powder, garlic, oil, and 1/4 teaspoon salt.
2
Bring the water to a boil in a small saucepan.
3
Add quinoa; return to a boil.
4
Stir once, cover, and reduce heat to a simmer.
5
Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes.
6
Turn off heat.
7
Fluff quinoa with a fork.
8
Place corn kernels on top of quinoa, cover pan, and let stand 5 minutes.
9
Stir corn into quinoa, and transfer to a large bowl to cool.
10
Add red pepper, scallions, jalapeno, and cilantro to quinoa mixture, along with 1/2 cup dressing (or to taste); toss until combined.
11
Season with salt, if desired.
12
Cut avocado in half lengthwise; remove pit.
13
Peel avocado and thinly slice.
14
Line a large serving platter with lettuce leaves.
15
Mound quinoa salad in center.
16
Arrange avocado and lime on the side.
17
Sprinkle pumpkin seeds over salad.
18
Serve immediately.
19
(Per Serving)
20
Calories: 504
21
Saturated Fat: 5.4g
22
Unsaturated Fat: 31.8g
23
Cholesterol: 0mg
24
Carbohydrates: 39.9g
25
Protein: 7.7g
26
Sodium: 398mg
27
Fiber: 9.4g

392

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Quinoa and Corn Salad with Toasted Pumpkin Seeds falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!