Although I have made no formal resolutions this year, I am trying to not only eat healthier, but also to feed my family healthier. This recipe is inspired by a lovely corn salad I had at a friend's house, but I incorporated quinoa (keen-wa) because it is so good for you, and gave it a somewhat Southwest flavor. Quinoa is considered a "complete protein" as it has all 9 amino acids. And it is packed with magnesium, B2, B6, E, iron and zinc. It's also gluten-free. All of that and it's also delicious:)
Quinoa and Corn Salad with Toasted Pepitas
1/4 to 1/2 cup fresh lime juice (from about 3 limes)
1 teaspoon ground cumin
1 teaspoon chili powder
1 clove garlic, minced
1/2 cup extra virgin olive oil
Sea salt to taste
1 tablespoon white balsamic vinegar
2 2/3 cup water
1 1/2 cups quinoa, rinsed and drained
2 cups frozen cut white corn kernels (or 2 ears of fresh corn, cut from the cob)
1 cup grape or cherry tomatoes, cut in half or quartered depending on size
3 scallions, sliced
1 large jalapeno, diced (ribs and seeds removed)
1 ripe avocado
1/4 cup raw, hulled pumpkin seeds, lightly toasted
Whisk together lime juice, cumin, chili powder, garlic, oil and salt and vinegar
Bring water to boil. Add quinoa, stir once, bring back to a boil, lower heat to simmer and cover. Cook until quinoa is tender but still chewy and has absorbed all liquid (about 15 min). Turn off heat, fluff with a fork, and put the corn on top of quinoa. Cover and let sit 5 min. Transfer to a bowl and let cool.
Add tomatoes, scallions, jalapeno to quinooa along with 1/2 cup of dressing, toss and season with salt.
Slice avocados and serve on the side or you can incorporate into salad if you wish. Sprinkle pumpkin seeds on top.