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