Summer Corn & Quinoa Salad with Pumpkin Seeds & Lime

1 cup quinoa
1/2 tsp salt
3 Tbs olive oil, divided
1 cup fresh corn
1/4 tsp cumin
1 pinch cayenne pepper
1 cup jicama, peeled & diced
3 Tbs lime juice
1/4 cup parsley, chopped
1/4 cup toasted pumpkin seeds

1) Bring 2 cups water to a boil in a small pot; add quinoa and salt. Cover pan, reduce heat and simmer over low heat 15 minutes, or until tender.
2) Heat 1 Tbs oil in a large skillet over medium heat; add corn, cumin and cayenne; saute 3 minutes.
3) Transfer corn to large bowl and add quinoa, remaining 2 Tbs oil, jicama, parsley and lime juice. Season with salt and pepper. Just before serving, ad pumpkin seeds, and an extra drizzle of lime juice, if desired.

Review: I'd never tried jicama before. In peeling it, it left a slime on my hands that took many washings to remove. Ew. As for the flavor, it had the texture of a pear, but little flavor. It was very juicy, however. The lime gave this dish a nice kick and a little sweetness. The rest was fairly savory. I'd like to make it again in which I use 2 Tbs toasted pumpkin seed oil instead of olive oil in Step 3.

Adapted from:
http://www.vegetariantimes.com/recipe/summer-corn-and-quinoa-salad-with-pumpkin-seeds-and-lime/