Quinoa And Corn Salad With Pumpkin Seeds Recipes

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QUINOA-CORN SALAD



Quinoa-Corn Salad image

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 AND CORN SALAD WITH PUMPKIN SEEDS



Quinoa and Corn Salad with Pumpkin Seeds image

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

Sea salt
1/4 cup freshly squeezed lemon juice
1 teaspooon ground cumin
1 teaspoon chili powder
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)
2 ears corn, kernels cut from cob
1 medium red pepper, cored, seeded, and diced
1 large cucumber, peeled, halved lengthwise, seeded, and diced
3 scallions, thinly sliced
1 large jalapeno pepper, seeded and diced
1/4 cup roughly chopped fresh cilantro leaves
1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
2 ripe medium tomatoes, cored and cut in thin wedges
1 ripe avocado, pitted and thinly sliced
1 lime, cut in wedges
1/4 cup pumpkin seeds, toasted

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



Quinoa and Corn Salad image

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

1/2 cup uncooked quinoa
1 cup water
3/4 cup frozen corn (from 12-oz bag)
1 cucumber, peeled, if desired
2 stalks celery, sliced (3/4 cup)
1/2 medium red bell pepper, chopped
1/2 cup thinly sliced red onion
2 tablespoons white wine vinegar
2 tablespoons fresh lime juice
1 clove garlic, finely chopped
1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 tablespoons finely chopped fresh cilantro
Calories80
Carbohydrate8 g
Cholesterol0 mg
Fat1
Fiber1 g
Protein1 g
SaturatedFat1/2 g
ServingSize1 Serving (1/2 Cup)
Sodium55 mg
Sugar1 g
TransFat0 g

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.

ROASTED BUTTERNUT SQUASH QUINOA WITH PUMPKIN SEEDS



Roasted Butternut Squash Quinoa with Pumpkin Seeds image

Tired of the same old side dish for the holidays? Wow your family and friends with this simple yet unique side that is sure to please. The crunch from the pumpkin seeds, texture from the quinoa, and the earthiness from the roasted squash really sets this one apart.

Provided by Soup Loving Nicole

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 34m

Yield 6

Number Of Ingredients 9

3 tablespoons unsalted butter, melted
1 teaspoon dried thyme
1 teaspoon rubbed sage
1 teaspoon light brown sugar
1 ½ cups 1-inch cubes peeled, seeded butternut squash
1 tablespoon olive oil
1 ½ cups quinoa, rinsed and drained
3 cups Swanson® Chicken Broth
½ cup raw pumpkin seeds
Calories314.1 calories
Carbohydrate34.9 g
Cholesterol17.8 mg
Fat16.2 g
Fiber4.3 g
Protein9.8 g
SaturatedFat5.3 g
Sodium486.8 mg
Sugar2.1 g

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.

QUINOA, SPINACH, PUMPKIN SEED SALAD



Quinoa, Spinach, Pumpkin Seed Salad image

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

1 cup red quinoa
2 cups spinach, shredded
1 cucumber, sliced
1 tomatoes, cubed
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 cup pumpkin seeds
salt and pepper
Calories393.8
Fat24.1
SaturatedFat3.7
Sodium27.3
Carbohydrate37.5
Fiber4.3
Sugar2.5
Protein11

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.

QUINOA AND CORN SALAD WITH TOASTED PUMPKIN SEEDS



Quinoa and Corn Salad with Toasted Pumpkin Seeds image

Categories     Salad     Side     Dinner     Lunch     Quinoa     Corn     Pumpkin     Raw     Simmer     Boil

Yield serves 4

Number Of Ingredients 16

1/4 cup fresh lime juice (from 2 or 3 limes), plus 1 lime cut into wedges
1 teaspoon ground cumin
1 teaspoon chili powder
1 garlic clove, minced or pressed
1/2 cup extra-virgin olive oil
Coarse salt
2 3/4 cups water
1 1/2 cups quinoa, rinsed and drained
2 ears corn, kernels cut from cob
1 red bell pepper, ribs and seeds removed, diced
3 scallions, trimmed and thinly sliced
1 large jalapeño chile, diced (ribs and seeds removed for less heat, if desired)
1/4 cup coarsely chopped cilantro
1 ripe, firm avocado
1 head red-leaf lettuce, leaves separated (inner leaves reserved for another use)
1/4 cup raw hulled pumpkin seeds (pepitas), toasted (page 57)

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 AND CORN SALAD WITH PUMPKIN SEEDS



QUINOA AND CORN SALAD WITH PUMPKIN SEEDS image

Categories     Salad

Number Of Ingredients 18

1/4 cup freshly squeezed lemon juice
1 teaspoon ground cumin
1 teaspoon chili powder
1 medium garlic clove, minced or pressed
1/2 cup extra-virgin olive oil sea salt
1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked)
2 ears corn, kernels cut from cob
1 medium red pepper, cored, seeded, and diced
1 large cucumber, peeled, halved lengthwise, seeded, and diced
3 scallions, thinly sliced
1 large jalapeno pepper, seeded and diced
1/4 cup roughly chopped fresh cilantro leaves
Sea salt
1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
2 ripe medium tomatoes, cored and cut in thin wedges
1 ripe avocado, pitted and thinly sliced
1 lime, cut in wedges
1/4 cup pumpkin seeds, toasted

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. Per serving: 643 calories; 17 g protein; 34 g fat; 76 g carb; 13 g fiber. Serves 4

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