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Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime

Photo by Jessie Narducci 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.

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Photo by Jessie Narducci

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.

Servings
4

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.)
  • 21/2 Tbs. fresh lime juice, plus more to taste
  • 11/2 tsp. lime zest
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup chopped flat leaf parsley

Preparation

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
  • Carbohydrate Content 40 g
  • Cholesterol Content 0 mg
  • Fat Content 17 g
  • Fiber Content 6 g
  • Protein Content 10 g
  • Saturated Fat Content 3 g
  • Sodium Content 304 mg
  • Sugar Content 4 g