A cumin and garlic vinaigrette dressing coats fluffy quinoa, sweet corn, and dark spinach for a lovely and refreshing cold salad. This is based off of a salad I had a New Seasons, which, after having a few bites, I knew I had to come up with my own version. And here it is!
On a personal note, last Friday, in the middle of writing my last post, I started feeling really sick. Before the end of the day was out, all three of us were sick! Thankfully it was one of those 24 hour stomach flus and we had recovered almost completely by the next day. However, I am feeling still a little weak from it, so I think my cooking is going to be quite simple until Wednesday (when I am going to be making a feast for my husband’s birthday bash! Wish me luck!). Meanwhile, it’s hot outside and a salad like this sounds perfect. I think I might make it again tomorrow night for dinner.
Mexican Quinoa Salad
I had made a big pot of quinoa the night before, so I just used the leftovers to make this quick salad the next day. This makes a little extra dressing, which we enjoyed on both lettuce and cucumber salads. Yummy!
1/2 cup of olive oil
1/4 cup of apple cider vinegar
1 teaspoon cumin
2-3 garlic cloves, peeled and finely minced or put through the garlic press.
1 teaspoon sea salt
half a bunch of cilantro, washed and finely minced.
5 cups of cooked quinoa (I used red, but white would be very nice too)
Corn cut off of 2 corn on the cobs,
1 bunch of spinach
1-Mix the olive oil, apple cider vinegar, cumin, garlic and salt together in a small jar.
2- Place the cooked quinoa in a large bowl.
3-Wash the spinach and cut the steams off. Place in a large saucepan with a lid with about 1/4 cup of water. Bring to a simmer and allow to steam until the spinach is wilted. Make sure that you never run out of water during this process. Remove from heat and drain. When cool enough to touch, squeeze out any extra liquid from the spinach leaves and chop into small pieces with a knife and add to the bowl with quinoa.
4- Add a little olive oil to the pan just used, and heat until hot. Add the corn and cook until the kernels are just cooked through (if you have really fresh corn of the cob, you needn’t cook very long). Add to quinoa.
5- Add chopped cilantro to the quinoa as well and stir to combine. Lightly toss with enough of the dressing to coast everything, remembering to stir briskly before using and place in the refrigerator to chill. When ready to serve, toss with some more dressing and salt to taste. Enjoy!