Corn & Quinoa Salad With Creamy Jalapeno Basil Dressing

PREPARATION

1. In a pan, add 140 grams soaked quinoa, 1/2 teaspoon rock salt, 1 teaspoon olive oil and 400 milliliters water. Stir well, cover and cook for 12 - 14 minutes.
2. Remove from the heat and keep aside.
3. Heat 1 tablespoon olive oil in a separate pan. Add 180 grams boiled sweet corns and cook for 3 - 4 minutes.
4. Add 2 tablespoon pumpkin seeds, 60 grams onions, 1 tablespoon garlic, 1 teaspoon oregano, and 1/4 teaspoon rock salt. Mix well.
5. Add 80 grams pumpkin and cook for 5 - 7 minutes. Remove from the heat.
6. In a blender, add 2 tablespoons basil leaves, 2 garlic cloves, 20 grams green spring onions, 1 teaspoon lime juice, 1/2 teaspoon lime zest, 2 tablespoons vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 teaspoon Jalapeño. Blend until smooth.
7. In a bowl, add the cooked quinoa, cooked corn mixture, 2 tablespoons sun dried tomato, 1 teaspoon Jalapeño, 1/8 teaspoon rock salt, and 1/2 teaspoon lime juice. Mix well to combine.
8. Transfer the salad to a serving bowl and drizzle the creamy jalapeño basil dressing over it.
9. Serve.