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Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime

This salad gets a bright burst of flavor from fresh lime. Be sure to rinse the quinoa thoroughly in a fine mesh strainer to remove the bitter outer coating.

Ingredients: 

Ingredients: 

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1 cup quinoa, rinsed 3 times in cold water, and drained well
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½ tsp. salt
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¼ large red onion, finely diced (½ cup)
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1 Tbs. Champagne vinegar or rice vinegar
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3 Tbs. olive oil, divided
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1 cup fresh corn kernels
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¼ tsp. cumin seed, toasted and ground
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1 pinch cayenne pepper
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½ cup diced jicama (2 oz.)
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2½ Tbs. fresh lime juice, plus more to taste
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1½ tsp. lime zest
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¼ cup toasted pumpkin seeds
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¼ cup chopped flat leaf parsley

Instructions: 

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.

Nutrition Information: 

Calories: 
339
Protein: 
10 g
Total Fat: 
17 g
Saturated Fat: 
3 g
Carbohydrates: 
40 g
Cholesterol: 
0 mg
Sodium: 
304 mg
Fiber: 
6 g
Sugar: 
4 g
Yield: 
Serves 4

Comments on this Recipe

One of my favorites! To save time, I just cooked the onions with the corn. Delicious and bright!

Loved this. It's refreshing and fun and just unusual enough to make things interesting. I would add more cumin next time. I'm also excited to try some of the variations the magazine mentions (like adding cucumber or substituting cilantro for parsley and adding Serrano).