Quinoa And Corn Salad With Toasted Pumpkin Seeds Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish.
• Mix the warm melted butter, thyme, sage, and sugar together in a small bowl.
• Place cubed butternut squash in prepared baking dish. Drizzle with seasoned butter. Roast uncovered in preheated oven until tender, about 20 minutes.
• Heat oil in a skillet over medium heat. Toast quinoa in oil until light brown, about 5 minutes. Add Swanson® Chicken Broth to quinoa and bring to a boil. Cover and turn heat to low. Cook for 10 minutes without disturbing. Remove from heat and let sit covered until broth is absorbed, about 3 minutes.
• Stir the quinoa and pumpkin seeds into the roasted squash.

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