Quinoa and Corn Salad with Pumpkin Seeds

ground cumin

chili powder

medium garlic clove, minced or pressed

extra-virgin olive oil

Sea salt

quinoa, thoroughly rinsed and drained (about 4 cups cooked)

ears corn, kernels cut from cob

medium red pepper, cored, seeded, and diced

large cucumber, peeled, halved lengthwise, seeded, and diced

scallions, thinly sliced

large jalapeno pepper, seeded and diced

roughly chopped fresh cilantro leaves

medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use

ripe medium tomatoes, cored and cut in thin wedges

ripe avocado, pitted and thinly sliced

lime, cut in wedges

pumpkin seeds, toasted