¼cupfresh lime juice, 2-3 limes, plus 1 lime cut into wedges for serving
1garlic clove, minced
¼cupextra-virgin olive oil
1red bell pepper, seeded and diced
3scallions, trimmed and thinly sliced
⅓jalapeno chile, diced
¼cupcoarsely chopped cilantro
1ripe, firm avocado
¼cupraw hulled pumpkin seeds, toasted
1head red-leaf lettuce (for serving, if desired)
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 ¼ 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.