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Quinoa-and-Corn Salad With Pumpkin Seeds
Nb persons: 4
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Quinoa-and-Corn Salad With Pumpkin Seeds | |
Quinoa, (pronounced keen-wa) has an impressive protein profile. It contains | |
amino acids not normally found in grains, and it cooks in 15 minutes. It has a pleasing crunch and mild, nutty flavor. If the quinoa salad is made ahead of time, let it come to room temperature before serving; perk up its flavor with additional lemon juice if needed. Ingredients Serves 4 . | |
1/4 cup | freshly squeezed lemon juice |
1 teaspoon | ground cumin |
1 teaspoon | chili powder |
1 medium | garlic clove, minced or pressed |
1/2 cup | extra-virgin olive oil sea salt |
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 |
Sea salt | |
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. Per serving: 643 calories; 17 g protein; 34 g fat; 76
g carb; 13 g fiber.
First published
Copyright 2009 Martha Stewart Living Omnimedia, Inc. All rights reserved.
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