Southwestern Quinoa Salad
1 cup quinoa
2 ears corn, shucked
1 white onion, chopped
1/4 cup green (hulled) pumpkin seeds
1 teaspoon cumin seeds
3 large poblano chiles (8 ounces total) roasted, peeled, seeded and cut into 1/2-inch pieces
1 tomato, chopped
3 tablespoons fresh cilantro
1/4 pound queso fresco or feta, crumbled
1 1/2 tablespoons olive oil
1/2 cup fresh orange juice
2-3 tablespoons fresh lime juice
1/4 teaspoon freshly ground black pepper
Rinse quinoa in 3 changes of cold water in a bowl, rubbing grains and letting them settle each time before draining in a fine-mesh sieve after each rinse.
Cook quinoa in a 3 to 4 quart saucepan of boiling salted water (1 teaspoon salt), uncovered for 10 minutes. Drain in sieve and rinse under cold water.
Bring about 1 1/2 inches water to a boil in same saucepan. Set sieve with quinoa over saucepan (quinoa should not touch water). Cover with a kitchen towel and a lid; fold edges of towel up over lid so towel won’t burn. Steam quinoa until fluffy and dry, 10 to 15 minutes; check water level occasionally and add boiling water of necessary. Transfer quinoa to a large bowl.
Bring large pot of water to a boil and add corn. When water returns to boil, cover pot, remove from heat, and let stand for 10 minutes. With tongs, transfer corn to a cutting board. When cool enough to handle, cut off kernels with a sharp knife.
Heat a dry 10-inch cast-iron skillet over moderate heat until hot. Add corn and onion and cook, stirring frequently, until golden brown, about 10 minutes. Add to quinoa.
Add pumpkin and cumin seeds to same skillet and cook, stirring frequently, until pumpkin seeds puff, about 2 minutes. Add to quinoa mixture. Stir in chiles, tomato, cilantro, cheese, and oil and gently toss with two forks.
Whisk together organ juice and lime juice to taste, one teaspoon of salt, and pepper in a bowl in a bowl until salt is dissolved. Drizzle over salad and toss until combined.