Best Quinoa And Corn Salad With Pumpkin Seeds Recipes

Quinoa and Corn Salad with Pumpkin Seeds image

Provided by Martha Stewart

Number Of Ingredients 18

Sea salt
1/4 cup freshly squeezed lemon juice
1 teaspooon ground cumin
1 teaspoon chili powder
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
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
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

Steps:

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.

Quinoa-Corn Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1/2 cup red quinoa as the label directs. Put 3 shucked ears of corn in a bowl with a few tablespoons of water; loosely cover and microwave until tender, about 3 minutes. Cool, then cut off the kernels. Toss the quinoa and corn with 1 chopped large heirloom tomato, 2 sliced scallions, 3 tablespoons each olive oil and lime juice, 1/2 teaspoon kosher salt and a pinch of cayenne.

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

Quinoa, Spinach, Pumpkin Seed Salad image

Provided by MtlYogini

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 cup red quinoa
2 cups spinach, shredded
1 cucumber, sliced
1 tomatoes, cubed
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 cup pumpkin seeds
salt and pepper

Steps:

Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.Place 2 cups of water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
Place spinach, cucumber and tomato in a salad bowl, pour over the balsamic vinegar, lemon juice, olive oil, salt and pepper, mix well.
Add the cooked quinoa, mix well.
Add the pumpkin seeds just before serving.

Nutrition Facts : Calories 393.8, Fat 24.1, SaturatedFat 3.7, Sodium 27.3, Carbohydrate 37.5, Fiber 4.3, Sugar 2.5, Protein 11