4 cups cooked quinoa, cooled (1 1/2 cups dry; see back for quinoa cooking directions)
1 bag frozen corn, thawed
1 medium red bell pepper, seeded and diced
3 scallions, thinly sliced (including green parts)
1/4 cup chopped fresh cilantro
1 medium head red-leaf lettuce, leaves separated, washed, and dried
1/4 cup pumpkin seeds, toasted
Drew’s All Natural Garlic Italian Dressing
Place cooled quinoa, corn, red pepper, scallions, and cilantro in a large bowl. Add 1/2 cup dressing; mix to combine.
Place large lettuce leaves onto individual plates and mound quinoa mixture in center of each. Sprinkle pumpkin seeds over salad. Serve immediately or hold for a little while at room temperature (to enhance the flavors) with additional dressing, if desired.
BASIC QUINOA RECIPE
ALWAYS RINSE QUINOA BEFORE COOKING IT—otherwise it will taste bitter. To rinse, add quinoa to a large bowl of water, swirl it around with your hand or a spoon, allowing the grains to rub against one another. Pour the water out and repeat until the water is free of cloudiness, then pour the quinoa into a sieve and allow it to drain.
Bring one part quinoa and two parts water to a boil, reduce heat and simmer on low for about 15 minutes. Let stand a few minutes and fluff with a fork.