- lemon juice - 1/4 cup
- Ground cumin - 1 teaspoon
- chilli powder - 1 teaspoon
- garlic - 1 tooth
- olive oil - 1/2 cup
- salt - - To taste
- Quinoa - 1 1/2 Cups
- corn - 2 pieces (cob of corn, grain)
- red bell pepper - 1 piece (diced)
- cucumber - 1 piece (diced)
- green onions - 3 pieces
- pepper jalapeno - 1 piece
- cilantro leaves - 1/4 Cups
- red lettuce - 1 piece (head)
- tomato - 2 Pieces (cut into thin slices)
- avocado - 1 piece
- lime - 1 piece (sliced)
- pumpkin seeds - 1/4 Glass (toasted)
Bring 2 3/4 cups of water to a boil in a small saucepan, add the quinoa and a little salt. Bring to a boil, reduce heat, cover and cook until water has absorbed, about 15 minutes. Turn off the fire, put the corn kernels on top, cover and let stand for 5 minutes. Stir the quinoa with corn and put on a baking sheet. Allow to cool for about 20 minutes. In a small bowl, beat the lemon juice, cumin, chili, garlic, oil and salt to taste. Set aside. Mix the quinoa and corn with the Bulgarian pepper, cucumber, green onions, jalapenos and cilantro and in a large bowl. Add 1/2 cup cooked dressing (or more to taste) and salt, stir. Put the large leaves of the salad on a large dish. Put the cooked salad in the center. Arrange the tomatoes, avocado and lime around the lettuce over the leaves. Sprinkle with pumpkin seeds. Serve immediately.
Servings: 4