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Gallery Quinoa and Corn Salad with Pumpkin Seeds Credit: James Wojcik Recipe Summary Servings: 4
Ingredients Ingredient Checklist Sea salt For the Dressing 1/4 cup freshly squeezed lemon juice 1 teaspooon ground cumin 1 teaspoon chili powder 1 medium garlic clove, minced or pressed 1/2 cup extra-virgin olive oil For the Salad and Protein 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked) 2 ears corn, kernels cut from cob 1 medium red pepper, cored, seeded, and diced 1 large cucumber, peeled, halved lengthwise, seeded, and diced 3 scallions, thinly sliced 1 large jalapeno pepper, seeded and diced 1/4 cup roughly chopped fresh cilantro leaves 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use 2 ripe medium tomatoes, cored and cut in thin wedges 1 ripe avocado, pitted and thinly sliced 1 lime, cut in wedges 1/4 cup pumpkin seeds, toasted
Cook’s Notes If the salad is made ahead of time, let it come to room temperature before serving; perk up its flavor with additional lemon juice if needed.
Gallery Quinoa and Corn Salad with Pumpkin Seeds Credit: James Wojcik
Recipe Summary Servings: 4
Gallery
Quinoa and Corn Salad with Pumpkin Seeds Credit: James Wojcik
Quinoa and Corn Salad with Pumpkin Seeds
Credit: James Wojcik
Quinoa and Corn Salad with Pumpkin Seeds
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
Sea salt
1/4 cup freshly squeezed lemon juice 1 teaspooon ground cumin 1 teaspoon chili powder 1 medium garlic clove, minced or pressed 1/2 cup extra-virgin olive oil
1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked) 2 ears corn, kernels cut from cob 1 medium red pepper, cored, seeded, and diced 1 large cucumber, peeled, halved lengthwise, seeded, and diced 3 scallions, thinly sliced 1 large jalapeno pepper, seeded and diced 1/4 cup roughly chopped fresh cilantro leaves 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use 2 ripe medium tomatoes, cored and cut in thin wedges 1 ripe avocado, pitted and thinly sliced 1 lime, cut in wedges 1/4 cup pumpkin seeds, toasted
Directions
Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.
Cook’s Notes If the salad is made ahead of time, let it come to room temperature before serving; perk up its flavor with additional lemon juice if needed.
Cook’s Notes
If the salad is made ahead of time, let it come to room temperature before serving; perk up its flavor with additional lemon juice if needed.
Reviews (4)
Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 3
Reviews (4)
Add Rating & Review 33 Ratings 5 star values: 4 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 3
Add Rating & Review
33 Ratings 5 star values: 4 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 3
33 Ratings 5 star values: 4 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 3
33 Ratings 5 star values: 4 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 3
5 star values: 4 4 star values: 12 3 star values: 11 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: Unrated 08/11/2013 Why isn't the lemon juice on the list? How much do you put in? Martha Stewart Member Rating: Unrated 07/23/2013 I did not see any lemon juice listed in the ingredients....how much lemon juice should I use to make the dressing? Martha Stewart Member Rating: Unrated 09/21/2012 Yes, this is over 600 calories per serving, but the servings sizes are REALLY big. I could only eat half a serving for lunch; it's so filling and yummy. Martha Stewart Member Rating: Unrated 02/10/2012 Just made this and it is wonderful! I added a can of organic black beans and more pepitas than suggested. The taste is fantastic! Thanks so much for my first experience with quinoa!Martha Stewart Member
Rating: Unrated 08/11/2013
Why isn’t the lemon juice on the list? How much do you put in?
Rating: Unrated
Rating: Unrated 07/23/2013
I did not see any lemon juice listed in the ingredients….how much lemon juice should I use to make the dressing?
Rating: Unrated 09/21/2012
Yes, this is over 600 calories per serving, but the servings sizes are REALLY big. I could only eat half a serving for lunch; it’s so filling and yummy.
Rating: Unrated 02/10/2012
Just made this and it is wonderful! I added a can of organic black beans and more pepitas than suggested. The taste is fantastic! Thanks so much for my first experience with quinoa!
All Reviews for Quinoa and Corn Salad with Pumpkin Seeds
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Quinoa and Corn Salad with Pumpkin Seeds
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
