Quinoa, Corn, and Red Pepper Salad


  • 1 teaspoon Chili Powder
  • 1 Avocado, Sliced
  • Salt To Taste
  • ¼ cups Cilantro, Coarsely Chopped
  • 1 Large Jalapeno, Diced, Ribs And Seeds Removed For Less Heat, If Desired
  • 3 Green Onions, Sliced Thinly
  • 1 Red Bell Pepper, Ribs And Seeds Removed, Diced
  • + 11 more ingredients
    • 2 cups Corn, Frozen Or Fresh
    • 1-½ cup Quinoa
    • 2-¾ cups Water
    • ¼ cups Toasted Pumpkin Seeds
    • ¼ teaspoons Salt
    • ½ cups Extra Virgin Olive Oil
    • 2 cloves Garlic, Minced
    • 1 teaspoon Ground Cumin
    • ¼ cups Lime Or Lemon Jucie

For the dressing: Whisk together lime or lemon juice, cumin, chili powder, garlic, oil, and salt. Set aside. For the salad: Toast pumpkin seeds in either the toaster oven or under the broiler on low. Watch carefully so they don’t burn. Bring the water to a boil in a small saucepan. Add quinoa, al...

View full recipe at SpringPad


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