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Quinoa and Corn Salad with Pumpkin Seeds

Quinoa and Corn Salad with Pumpkin Seeds

3 3 3 4 4 3
1
Recipe by
Martha Stewart Martha Stewart

Ingredients

  • 14 cup lemon juice (freshly squeezed)
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 garlic clove (minced or pressed)
  • 12 cup extra-virgin olive oil (sea salt)
  • 1 12 cups quinoa (rinsed and drained about 4 cups cooked)
  • 2 corn kernels (ears, cut from cob)
  • 1 red pepper (cored seeded and diced)
  • 1 cucumber (peeled halved lengthwise seeded and diced)
  • 3 scallions (thinly sliced)
  • 1 jalapeno pepper (seeded and diced)
  • 14 cup cilantro leaves (roughly chopped fresh)
  • sea salt
  • 1 head red-leaf lettuce (leaves separated washed and dried small inner leaves reserved for future)
  • 2 tomatoes (ripe medium, cored and cut in thin wedges)
  • 1 avocado (ripe, pitted and thinly sliced)
  • 1 lime (cut in wedges)
  • 14 cup toast (pumpkin seeds)
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 600 Calories from Fat 330
% Daily Value *
Total Fat 37g 57%
Saturated Fat 5g 25%
Trans Fat
Cholesterol 0mg 0%
Sodium 1040mg 43%
Potassium 1060mg 30%
Total Carbohydrate 59g 20%
Dietary Fiber 11g 44%
Sugars 6g
Protein 13g
Vitamin A 130%
Vitamin C 110%
Calcium 10%
Iron 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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