Quinoa Corn Salad with Cumin Vinaigrette
Serving Size:8|Prep Time:15minutes|Cook Time:25minutes
Directions
For the Salad
  1. Cook quinoa according to package directions.
  2. When the quinoa is cooked, drain, spread out on a cookie sheet and chill. Once cooled, place the quinoa into a medium bowl.
  3. Fold in all the remaining ingredients except the vinaigrette dressing.
  4. Slowly add the dressing to lightly coat the quinoa and toss to combine.
For the Vinaigrette
  1. Whisk all ingredients together in a bowl.
Chef’s Narrative
Not only pretty, but nourishing too, this quick and simple salad is great as a side dish, or a main course.
Recipe Substitutions
None
Ingredients
Salad
  • 1 ½cupstri-color quinoa, uncooked
  • ¼cupred bell pepper. small dice
  • ⅓cupthawed, frozen corn
  • ¼cupcanned, drained, chickpea
  • ½cupcilantro, roughly chopped
  • 2tablespoonsgreen onion, thinly sliced
  • ⅓cupcucumber, small dice
  • ¼cupfresh whole baby spinach leaves
Cumin Vinaigrette
  • 4ouncesneutral oil
  • 1ouncelemon juice
  • 2tablespoonsground cumin
  • 1tablespoonminced shallots
  • ½tabespoonwhite sugar
  • ¼teaspoonpaprika
  • ½teaspoonsalt
  • 1teaspoonminced fresh garlic
AllergensNone