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bowl of quinoa corn salad garnished with avocado on wooden table
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4.75 from 4 votes

Quinoa and Corn Salad with Toasted Pumpkin Seeds

A light and tasty Mexican-inspired quinoa salad studded with corn, diced red bell peppers and toasted pumpkin seeds
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Vegetable / Side Dish
Cuisine: American
Keyword: quinoa corn pumpkin seeds, quinoa corn salad, quinoa salad
Servings: 8
Author: Martha McKinnon | Simple Nourished Living

Equipment

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, 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

Serving size: scant 1 cup
WW Points: 6
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5 PointsPlus (Old plan)

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 19.9g | Protein: 3.9g | Fat: 11.6g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 17mg | Potassium: 468mg | Fiber: 4.7g | Sugar: 3g | Vitamin A: 768IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 2mg