Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime
A unique flavor for a quinoa salad. Can be used as a side, a light entry or a great lunch.
Servings Prep Time
4 30minutes
Servings Prep Time
4 30minutes
Ingredients
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; saute 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.
  5. 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