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.
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.
Heat 1 Tbs oil in large skillet over medium heat; add corn, cumin, and cayenne; saute 3 minutes.
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.
Per 1 cup serving; 135 cal; 4 gr protein; 7 gr total fat; 14 gr carbs; 0 mg cholesterol; 77 mg sodium; 5 gr fiber; 6 gr sugars