- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 1/2 cups quinoa
- 2 1/4 cups water
- 3/4 cup pumpkin seeds
- 1/3 cup lime juice
- 3 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon chipotle powder
- Salt, to taste
- 1 cup canned pinto beans, rinsed (see note)
- 1/2 bunch green onions, sliced
- 2 Roma tomatoes, diced
- 1 handful Italian parsley, coarsely chopped
- 1 cup frozen sweet corn, thawed
Directions
Rinse quinoa and drain. Bring water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 30 minutes. Cool on a tray or baking sheet in the refrigerator.
To toast pumpkin seeds, preheat oven to 350° F. Spread seeds on a baking sheet and toast for 4 to 5 minutes. Let cool.
Whisk together lime juice, oil, garlic, chili powder, cumin, oregano, chipotle powder and salt until dressing is blended.
Transfer cooled quinoa to a large bowl and add beans. Toss with dressing. Add pumpkin seeds, green onions, tomatoes, parsley and corn. Stir gently to combine.
Special notes:
The PCC Deli prefers to start with dry pinto beans. Learn about cooking beans.
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