Best Quinoa And Corn Salad With Pumpkin Seeds Recipes

Roasted Broccoli with Pumpkin Seeds and Grated Pecorino image

Provided by Martha Stewart

Time 35m

Number Of Ingredients 7

2 pounds broccoli, stems peeled and sliced, florets cut into 1/2-inch-thick slices
1/3 cup raw hulled pumpkin seeds
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
2 tablespoons finely grated Pecorino Romano cheese
2 cups cooked short-grain brown rice
Lemon wedges, for serving

Steps:

Preheat oven to 425 degrees. Arrange broccoli and pumpkin seeds in single layers on 2 rimmed baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Roast, rotating pans once, until golden in spots and just tender, about 20 minutes. Let cool slightly on baking sheets, then sprinkle with cheese.
Divide rice among serving dishes, top with broccoli mixture, and finish with lemon wedges before serving.

Quinoa and Corn Salad with Toasted Pumpkin Seeds image

Yield serves 4

Number Of Ingredients 16

1/4 cup fresh lime juice (from 2 or 3 limes), plus 1 lime cut into wedges
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
Coarse salt
2 3/4 cups water
1 1/2 cups quinoa, rinsed and drained
2 ears corn, kernels cut from cob
1 red bell pepper, ribs and seeds removed, diced
3 scallions, trimmed and thinly sliced
1 large jalapeño chile, diced (ribs and seeds removed for less heat, if desired)
1/4 cup coarsely chopped cilantro
1 ripe, firm avocado
1 head red-leaf lettuce, leaves separated (inner leaves reserved for another use)
1/4 cup raw hulled pumpkin seeds (pepitas), toasted (page 57)

Steps:

Whisk together lime juice, cumin, chili powder, garlic, oil, and 1/4 teaspoon salt.
Bring the water to a boil in a small saucepan. Add quinoa; return to a boil. Stir once, cover, and reduce heat to a simmer. Cook until quinoa is tender but still chewy and has absorbed all liquid, about 15 minutes. Turn off heat. Fluff quinoa with a fork. Place corn kernels on top of quinoa, cover pan, and let stand 5 minutes. Stir corn into quinoa, and transfer to a large bowl to cool.
Add red pepper, scallions, jalapeño, and cilantro to quinoa mixture, along with 1/2 cup dressing (or to taste); toss until combined. Season with salt, if desired.
Cut avocado in half lengthwise; remove pit. Peel avocado and thinly slice.
Line a large serving platter with lettuce leaves. Mound quinoa salad in center. Arrange avocado and lime on the side. Sprinkle pumpkin seeds over salad. Serve immediately.
nutrition information
(Per Serving)
Calories: 504
Saturated Fat: 5.4g
Unsaturated Fat: 31.8g
Cholesterol: 0mg
Carbohydrates: 39.9g
Protein: 7.7g
Sodium: 398mg
Fiber: 9.4g