Quinoa, Corn, and Red Pepper Salad

For the dressing:
Whisk together lime or lemon juice, cumin, chili powder, garlic, oil, and salt. Set aside.

For the salad:
Toast pumpkin seeds in either the toaster oven or under the broiler on low. Watch carefully so they don’t burn.

Bring the water to a boil in a small saucepan. Add quinoa, allow to boil then reduce heat to simmer. Cook for about 15 minutes until the quinoa has absorbed the water. Turn off heat and fluff quinoa with a fork.

Put quinoa in a large serving bowl and add corn, red pepper, green onions, jalapeno, cilantro, pumpkin seeds and the dressing. Add salt to taste.

Cut avocado into slices.

Pile quinoa on plates, add avocado if desired and serve!

(Recipe slightly adapted from the cookbook Power Foods.)