Quinoa and corn salad
Description
A simple dish to prepare. Bring 2 3/4 cups of water to a boil in a small saucepan, add quinoa and a pinch of salt. Bring to a boil, reduce heat, cover with a lid, and simmer until the water is absorbed, about 15 minutes. Turn off the heat, place corn kernels on top, cover, and let stand for 5 minutes. Fluff quinoa with corn, then transfer to a baking sheet. Let cool for about 20 minutes. In a small bowl, whisk together lemon juice, cumin, chili, garlic, oil, and salt to taste. Set aside. In a large bowl, combine quinoa and corn with bell pepper, cucumber, green onion, jalapeño, and cilantro. Add 1/2 cup of the prepared dressing (or more to taste) and salt, then mix well. Arrange large salad leaves on a large serving platter. Place the prepared salad in the center. Arrange tomatoes, avocado, and lime slices around the salad on top of the leaves. Sprinkle with pumpkin seeds. Serve immediately, chilled.