Best 7 Quinoa And Corn Salad With Pumpkin Seeds Recipes

In the culinary world, the blending of diverse ingredients can yield extraordinary results. Quinoa and corn salad with pumpkin seeds is one such creation that combines the goodness of protein-rich quinoa, juicy corn kernels, and crunchy pumpkin seeds. This flavorful dish not only tantalizes the taste buds but also offers a nutritional punch, making it an ideal choice for health-conscious individuals. Whether it's a refreshing summer dish or a side for your main course, this salad is sure to impress with its vibrant colors, delightful textures, and satisfying flavors.

Let's cook with our recipes!

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

Ingredients

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-CORN SALAD

Quinoa-Corn Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

BLACK BEAN, CORN, AND QUINOA SALAD

Black Bean, Corn, and Quinoa Salad image

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

Ingredients

2 cups chicken broth
1 cup uncooked quinoa
1 cup frozen corn
1 tablespoon lime juice
1 teaspoon red wine vinegar
lime, zested
½ teaspoon ground cumin
2 tablespoons avocado oil
1 (15 ounce) can black beans, drained
1 small red bell pepper, seeded and chopped
1 small red onion, chopped
¼ cup chopped fresh cilantro
salt and ground black pepper to taste

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 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

Ingredients

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

Quinoa and Corn Salad image

Fast,super healthy, delicious. This is great as a side dish or a main meal. I take this for lunch for work all the time.

Provided by bbblampwork

Categories Lunch/Snacks

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons lemon juice
3 tablespoons olive oil
3 tablespoons minced fresh cilantro or 3 tablespoons parsley
sea salt & freshly ground black pepper, to taste
1 1/2 cups water
1 cup frozen corn (can use fresh)
1/2 cup quinoa, rinsed thoroughly
1/2 teaspoon cumin seed, toasted
1 cup cooked black beans, rinsed and drained
1 medium tomatoes, diced
3 tablespoons minced red onions

Steps:

1. To make the dressing, combine lemon juice, olive oil, cilantro or parsley, salt, and pepper. Set aside.
2. Boil the water in a small saucepan and add corn; reduce heat and simmer until corn is tender. Drain, reserving 1 cup cooking liquid.
3. Return cooking liquid to the saucepan and bring to a boil. Add quinoa and cumin; cover and simmer about 10 minutes, until liquid is absorbed. Remove quinoa from heat and set aside 5 minutes. Fluff quinoa with a fork and transfer to a salad bowl; cool slightly. Add corn, black beans, tomato, and onion to quinoa. Toss with dressing and chill.

Nutrition Facts : Calories 274.5, Fat 12, SaturatedFat 1.6, Sodium 10.8, Carbohydrate 36.5, Fiber 6.5, Sugar 1.4, Protein 8.3

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

Ingredients

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

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

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

Ingredients

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

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

Tips:

Choose fresh and high-quality ingredients: The freshness and quality of your ingredients will greatly impact the taste of your salad. Look for plump, colorful quinoa, sweet corn, ripe tomatoes, and crisp cucumbers.
Cook the quinoa perfectly: Quinoa should be cooked until it is tender but still has a slight bite to it. Overcooked quinoa will be mushy and unpleasant.
Roast the pumpkin seeds: Roasting the pumpkin seeds adds a nice nutty flavor and crunch to the salad. You can also use other types of seeds, such as sunflower seeds or chia seeds.
Make the dressing ahead of time: The dressing can be made up to 3 days in advance and stored in the refrigerator. This will save you time when you're ready to assemble the salad.
Assemble the salad just before serving: Quinoa salad is best when it's fresh. Assemble the salad just before you're ready to serve it.

Conclusion:

Quinoa and corn salad with pumpkin seeds is a delicious, healthy, and versatile dish that can be enjoyed as a main course or a side dish. It's perfect for picnics, potlucks, and summer gatherings. With its vibrant colors and flavors, this salad is sure to be a hit with everyone who tries it.