Summer Corn and Quinoa Salad with Pumpkin Seeds and

Name: Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa, rinsed 3 times in cold water, and drained well; 1/2 tsp. salt; 1/4 large red onion, finely diced ( 1/2 cup); 1 Tbs. Champagne vinegar or rice vinegar; 3 Tbs. olive oil, divided; 1 cup fresh corn kernels; 1/4 tsp. cumin seed, toasted and ground; 1 pinch cayenne pepper; 1/2 cup diced jicama (2 oz.); 2 1/2 Tbs. fresh lime juice, plus more to taste; 1 1/2 tsp. lime zest; 1/4 cup toasted pumpkin seeds; 1/4 cup chopped flat leaf parsley

Servings: persons

1 cup quinoa, rinsed 3 times in cold water, and drained well
1/2 tsp. salt
1/4 large red onion, finely diced ( 1/2 cup)
1 Tbs. Champagne vinegar or rice vinegar
3 Tbs. olive oil, divided
1 cup fresh corn kernels
1/4 tsp. cumin seed, toasted and ground
1 pinch cayenne pepper
1/2 cup diced jicama (2 oz.)
2 1/2 Tbs. fresh lime juice, plus more to taste
1 1/2 tsp. lime zest
1/4 cup toasted pumpkin seeds
1/4 cup chopped flat leaf parsley

1
Bring 1 cup water to a boil in small pot; add quinoa and salt.
2
Cover pan, reduce heat, and simmer over low heat 15 minutes, or until tender.
3
Fill separate saucepan with water, bring to a boil, and drop in diced onion for 30 seconds.
4
Drain onion, then toss with vinegar in small bowl.
5
Heat 1 Tbs.
6
oil in large skillet over medium heat; add corn, cumin, and cayenne; saute 3 minutes.
7
Transfer corn to large bowl, and add quinoa, remaining 2 Tbs.
8
oil, onion, jicama, lime juice, and zest.
9
Season with salt and pepper, if desired.
10
Just before serving, add pumpkin seeds, parsley, and an extra drizzle of lime juice, if desired.

755

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 cup quinoa, rinsed 3 times in cold water, and drained well, 1/2 tsp. salt, 1/4 large red onion, finely diced ( 1/2 cup), 1 Tbs. Champagne vinegar or rice vinegar, and more.

Yes, Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime 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!

Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions