Quinoa And Corn Salad With Pumpkin Seeds Recipes
QUINOA AND CORN SALAD WITH PUMPKIN SEEDS
Quinoa has an impressive protein profile. It contains amino acids not normally found in grains, and it cooks in 15 minutes. In this Quinoa and Corn Salad with Pumpkin Seeds inspired by the flavors of Latin America, the mild, nutty flavor of quinoa combines with pumpkin seeds, red peppers, jalapeño, tomato, and avocado to make a flavorful, filling salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 18
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 AND CORN SALAD WITH TOASTED PUMPKIN SEEDS
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-CORN SALAD
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, SPINACH, PUMPKIN SEED SALAD
Beautiful color and texture makes me crave this salad. Keeps well for next day lunch, simply add the seeds just before serving. Sunflower seeds may be substituted for the pumpkin. I have cut the balsamic vinegar by half as I found it to be overpowering in the original recipe.
Provided by MtlYogini
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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
QUINOA AND CORN SALAD
Try quinoa for a change of pace from rice. Paired with frozen corn and a lime vinaigrette, it's a tasty side dish that serves 12.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 15
Steps:
- Rinse quinoa in cold water; drain in fine-mesh strainer. In 1-quart saucepan, heat quinoa and 1 cup water to boiling. Reduce heat. Cover; simmer 15 to 20 minutes or until water is absorbed and quinoa is tender. Cool slightly. Meanwhile, cook corn as directed on package; cool.
- Cut cucumber in half lengthwise; remove seeds and cut into 1 1/2x1/4-inch strips. In large salad bowl, stir cucumber, celery, bell pepper, onion, cooked quinoa and corn.
- In small bowl, beat vinegar, lime juice, garlic, cumin, salt and pepper with whisk until blended. Beat in oil. Pour dressing over quinoa mixture; toss to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 80, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Serving (1/2 Cup), Sodium 55 mg, Sugar 1 g, TransFat 0 g
BLACK BEAN, CORN, AND QUINOA SALAD
This is a wonderful Southwestern style salad that is quick and easy to make.
Provided by tarnapx
Categories Salad Grains Quinoa Salad Recipes
Time 40m
Yield 6
Number Of Ingredients 13
Steps:
- Bring chicken broth to a boil in a 2-quart saucepan. Stir in quinoa. Reduce heat to low; simmer, covered, until broth is absorbed, 15 to 20 minutes. Remove from heat; stir in corn. Cover and let stand until corn is warmed through, about 5 minutes.
- Whisk lime juice, red wine vinegar, lime zest, and cumin together in a large bowl. Whisk in avocado oil. Add black beans, red bell pepper, red onion, and cilantro. Season with salt and pepper. Stir in quinoa and corn.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 38.3 g, Cholesterol 1.7 mg, Fat 7.1 g, Fiber 8.1 g, Protein 9.8 g, SaturatedFat 0.8 g, Sodium 622.3 mg, Sugar 2.3 g
QUINOA CORN SALAD
Make and share this Quinoa Corn Salad recipe from Food.com.
Provided by JeriBinNC
Categories Grains
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil. Add quinoa and simmer for about 11 minutes.
- Add corn and cook another 1 to 3 minutes.
- Transfer quinoa and corn to a bowl. Stir to fluff and set aside to cool.
- Stir in basil, red peppers, onions, and olive oil. Add salt if needed. Stir in lemon juice to taste.
Nutrition Facts : Calories 254.4, Fat 7.7, SaturatedFat 1, Sodium 567.1, Carbohydrate 41.8, Fiber 4.5, Sugar 2.4, Protein 7.7
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