Quinoa, Corn, And Red Pepper Salad

• FOR THE DRESSING:
• 1/4 cups Lime Or Lemon Jucie
• 1 teaspoon Ground Cumin
• 1 teaspoon Chili Powder
• 2 cloves Garlic, Minced
• 1/2 cups Extra Virgin Olive Oil
• 1/4 teaspoons Salt
• FOR THE SALAD:
• 1/4 cups Toasted Pumpkin Seeds
• 2-3/4 cups Water
• 1-1/2 cup Quinoa
• 2 cups Corn, Frozen Or Fresh
• 1 Red Bell Pepper, Ribs And Seeds Removed, Diced
• 3 Green Onions, Sliced Thinly
• 1 Large Jalapeno, Diced, Ribs And Seeds Removed For Less Heat, If Desired
• 1/4 cups Cilantro, Coarsely Chopped
• Salt To Taste
• 1 Avocado, Sliced

1. For the dressing:
2. Whisk together lime or lemon juice, cumin, chili powder, garlic, oil, and salt. Set aside.
3. For the salad:
4. Toast pumpkin seeds in either the toaster oven or under the broiler on low. Watch carefully so they don't burn.
5. Bring the water to a boil in a small saucepan. Add quinoa, allow to boil then reduce heat to simmer. Cook for about 15 minutes until the quinoa has absorbed the water. Turn off heat and fluff quinoa with a fork.
6. Put quinoa in a large serving bowl and add corn, red pepper, green onions, jalapeno, cilantro, pumpkin seeds and the dressing. Add salt to taste.
7. Cut avocado into slices.
8. Pile quinoa on plates, add avocado if desired and serve!
9. (Recipe slightly adapted from the cookbook Power Foods.)

dressing, ubc, ground cumin, chili powder, garlic, olive oil, ubc, salad, ubc, water, quinoa, corn, red bell pepper, green onions, if, ubc, salt, avocado

Taken from tastykitchen.com/recipes/salads/quinoa-corn-and-red-pepper-salad/ (may not work)