Body+Soul, July/August 2005
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Yield
Serves 4
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Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 medium garlic clove, minced or pressed
- 1/2 cup extra-virgin olive oil
- Sea salt
- 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
