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WW Recipe of the Day: Quinoa Salad with Corn and Toasted Pumpkin Seeds
Studded with corn, pumpkin seeds, and diced red bell peppers, this lightened up Quinoa and Corn Salad is perfect as a side dish or on its own for a delicious light lunch.
This yummy quinoa and corn salad with toasted pumpkin seeds is a lightened up version of one in the cookbook, Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link) from the editors of Whole Living Magazine.
It’s another recipe that’s helped me overcome my initial aversion to quinoa. Camilla’s Lemony Lentil & Quinoa Salad was the first one.
How Many Calories and Weight Watchers Points in this Corn + Quinoa Salad?
According to my calculations, each serving of this salad has about 190 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Recipe Notes
It’s important to remember that just because a recipe is full of healthy ingredients, doesn’t guarantee it is low calorie. This quinoa corn salad is a great example, originally weighing in with 504 calories and 14 Weight Watchers PointsPlus, mostly because of the overly generous amount of olive oil called for and enormous 2-cup portion size.
So, when I made this salad last week to accompany the grilled salmon I was having for dinner when my sister and brother-in-law were in town, I did what any responsible food loving Weight Watchers Lifetime Member would do…
I slashed the olive oil in half and cut the portion down to a reasonable 1-cup size! Everyone gave it two thumbs up so it’s going in my “make again” file.
If you’ve made this Gluten-Free Quinoa Salad with Corn and Toasted Pepitas, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Lightened Up Quinoa and Corn Salad with Toasted Pumpkin Seeds
Ingredients
- 2-3/4 cup water
- 1-1/2 cups quinoa, rinsed and drained
- 2 ears corn (kernels cut from the cob)
- 1/4 cup fresh lime juice, 2-3 limes, plus 1 lime cut into wedges for serving
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 garlic clove, minced
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1 red bell pepper, seeded and diced
- 3 scallions, trimmed and thinly sliced
- 1/3 jalapeno chile, diced
- 1/4 cup coarsely chopped cilantro
- 1 ripe, firm avocado
- 1/4 cup raw hulled pumpkin seeds, toasted
- 1 head red-leaf lettuce (for serving, if desired)
Instructions
- First prepare the quinoa. Bring the water to a boil in a small saucepan. Stir in the quinoa and let it return to a boil. Stir, cover and reduce the heat to a gentle simmer. Cook until the quinoa has absorbed all the water and is tender, but still chewy, about 15 minutes.
- Turn off the heat and fluff the quinoa with a fork. Place the corn kernels on top of the quinoa, cover the pan and let stand for 5 minutes.
- Stir corn into quinoa and transfer the mixture to a large bowl to cool.
- While the quinoa is cooking you can prepare the dressing. In a small bowl (affiliate link), whisk together the lime juice, chili powder, cumin, garlic, olive oil and 1/4 teaspoon salt.
- Add the dressing, red pepper, scallions, jalapeno, and cilantro to the quinoa and corn mixture, tossing until everything is well combined.
- Taste and season with salt if desired.
- When you’re ready to serve, cut the avocado in half lengthwise, discard the pit, and then peel the avocado and thinly slice it.
- Line a large platter with the lettuce leaves, if desired. Mound the quinoa salad in the middle of the platter and then arrange the avocado slices and lime wedges on the side. Sprinkle with pumpkin seeds and serve.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) It is important to remember that just because a recipe is full of healthy ingredients, doesn’t guarantee it is low calorie. This quinoa corn salad is a great example, originally weighing in with 504 calories and 14 Weight Watchers PointsPlus, mostly because of the overly generous amount of olive oil called for and enormous 2-cup portion size. So, when I made this salad last week to accompany the grilled salmon I was having for dinner when my sister and brother-in-law were in town, I did what any responsible food loving Weight Watchers Lifetime Member would do… I slashed the olive oil in half and cut the portion down to a reasonable 1-cup size! Everyone gave it two thumbs up so it is going in my “make again” file.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Power Foods: 150 Delicious Recipes with the 38 Healthiest Ingredients (affiliate link)
If you like Quinoa and Corn Salad Made Lighter, you may also like
- Greek Quinoa Salad {Vegetarian} (Simple Nourished Living)
- Southwest Stoplight Quinoa Salad (Simple Nourished Living)
- Quinoa & Black Bean Skillet (Simple Nourished Living)
- Quinoa Salad with Zucchini and Lemon (A Veggie Venture)
- Tomato Mint Quinoa Salad (LaaLoosh)
- Butternut Squash Quinoa Salad (Edible Mosaic)
- Quinoa Shrimp Salad (WW)
Corn cooked or uncooked?
Hi Lyn, I used uncooked corn. ~Martha
Sounds perfect for these hot days. Pretty, too! Love the simple idea (ha!) of cutting fat and portion in order to stay on program, but still eat what you’d like. (My example is always a turkey burger on whole wheat bun with salad instead of a burger and fries.) You have been an encouragement to me!
Nice post, Martha; thanks.
Hi Alyce,
Thanks for your kind words. It’s my passion to live a happy, healthy, slim and balanced life and help others do the same, so it warms my heart to think I’ve offered some encouragement to you. Turkey burgers with salad and veggies are one of my go-to meals too!
That is exactly what I would have done Martha! 😉