Quinoa And Corn Salad With Pumpkin Seeds

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1 teaspoon ground cumin

1 teaspoon chili powder

1 medium garlic clove, minced or pressed

1/2 cup extra-virgin olive oil

Sea salt

1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 cups cooked)

2 ears corn, kernels cut from cob

1 medium red pepper, cored, seeded, and diced

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

3 scallions, thinly sliced

1 large jalapeno pepper, seeded and diced

1/4 cup roughly chopped fresh cilantro leaves

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

2 ripe medium tomatoes, cored and cut in thin wedges

1 ripe avocado, pitted and thinly sliced

1 lime, cut in wedges

1/4 cup pumpkin seeds, toasted

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