PCC Aztec Quinoa and Bean Salad recipe | PCC Community Markets

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