PCC Aztec Quinoa and Bean Salad

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 1/2 hour. Cool on tray or cookie sheet in the refrigerator.

To toast pumpkin seeds, preheat oven to 350° F. Spread seeds on a cookie sheet and toast for about 4 to 5 minutes. Let cool.

Whisk together the 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.