This
salad’s simple appearance belies its delicious combination of Mexican inspired flavors.
Studded with corn, pumpkin seeds, and red peppers, it makes a substantial lunch
on its own, or a side dish for dinner.
Ingredients
:
- ¼ 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
- ½ cup extra-virgin olive oil
- Coarse salt
- 2¾ cups water
- 1½ 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 jalapeño chile, diced (ribs and seeds removed for less heat, if desired)
- ¼ cup coarsely chopped cilantro
- 1 ripe, firm avocado
- 1 head red-leaf lettuce, leaves separated (inner leaves reserved for another use)
- ¼ cup raw hulled pumpkin seeds (pepitas), toasted
Method :
- Whisk together lime juice, cumin, chili powder, garlic, oil, and ¼ teaspoon salt.
- Bring the water to a boil in a small saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has, absorbed all liquid, about 15 minutes. Turn off heat. Fluff quinoa with a fork. Place corn kernels on top of quinoa, cover pan, and let stand 5 minutes. Stir corn into quinoa, and transfer to a large bowl to cool.
- Add red pepper, scallions, jalapeño, and cilantro to quinoa mixture, along with ½ cup dressing (or to taste); toss until combined. Season with salt, if desired.
- Cut avocado in half lengthwise; remove pit. Peel avocado and thinly slice.
- Line a large serving platter with lettuce leaves. Mound quinoa salad in center. Arrange avocado and lime on the side. Sprinkle pumpkin seeds over salad. Serve immediately.
per
serving: 504
calories; 5.4 g saturated fat; 31.8 g unsaturated fat; 0 mg cholesterol; 39.9 g
carbohydrates; 7.7 g protein; 398 mg sodium; 9.4 g fiber
Tags:
Salads