Quinoa Salad
 
 
Quinoa Salad: Serves 4 to 6
Author:
Ingredients
  • 1 cup cooked corn
  • 1½ cups cooked and chilled quinoa
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup sliced jicama (if you don't know what this is, ask your produce person! You will need to cut off the skin before slicing it, and it adds a great crunch!)
  • ½ cup walnut halves & pieces, toasted (or not toasted)
  • ⅔ cup Feta cheese crumbles (if you like feta; I personally leave this out)
  • ½ cup roasted red peppers, sliced (check the pickled section)
  • Chipotle Ranch dressing (I buy the 365 brand; it complements the other ingredients and renders a great flavor!)
  • 3 cups washed and dried spinach
Instructions
  1. To prepare corn, take 2 ears corn, grilled in husk, then cut free from cob (sometimes I just heat frozen corn!)
  2. To prepare quinoa, boil with 2:1 water to quinoa, just like rice
  3. Gently toss corn, cooked quinoa, black beans, jicama, walnuts, feta cheese and roasted peppers together with about ⅔ cup dressing in a large bowl.
  4. Arrange spinach on a large platter and top with quinoa mixture.
Recipe by Cancer Dietitian at http://www.cancerdietitian.com/2009/09/quinoa-facts-and-recipes-part-i.html