Summer Corn and Quinoa Salad with Pumpkin Seeds and Lime

• 1 cup quinoa, rinsed 3 times in cold water, and drained well
• 1/2 tsp. salt
• 1/4 large red onion, finely diced ( 1/2 cup)
• 1 Tbs. Champagne vinegar or rice vinegar
• 3 Tbs. olive oil, divided
• 1 cup fresh corn kernels
• 1/4 tsp. cumin seed, toasted and ground
• 1 pinch cayenne pepper
• 1/2 cup diced jicama (2 oz.)
• 2 1/2 Tbs. fresh lime juice, plus more to taste
• 1 1/2 tsp. lime zest
• 1/4 cup toasted pumpkin seeds
• 1/4 cup chopped flat leaf parsley

1. Bring 1 cup water to a boil in small pot; add quinoa and salt.
2. Cover pan, reduce heat, and simmer over low heat 15 minutes, or until tender.
3. Fill separate saucepan with water, bring to a boil, and drop in diced onion for 30 seconds.
4. Drain onion, then toss with vinegar in small bowl.
5. Heat 1 Tbs.
6. oil in large skillet over medium heat; add corn, cumin, and cayenne; saute 3 minutes.
7. Transfer corn to large bowl, and add quinoa, remaining 2 Tbs.
8. oil, onion, jicama, lime juice, and zest.
9. Season with salt and pepper, if desired.
10. Just before serving, add pumpkin seeds, parsley, and an extra drizzle of lime juice, if desired.

quinoa, salt, red onion, vinegar, olive oil, fresh corn kernels, cumin, cayenne pepper, jicama, lime juice, lime zest, pumpkin seeds, flat leaf parsley

Taken from www.vegetariantimes.com/recipe/summer-corn-and-quinoa-salad-with-pumpkin-seeds-and-lime/ (may not work)