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 salthalf 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 spinach1-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!
{ 14 comments… read them below or add one }
I have never used red quinoa before, only black and red. There’s a quinoa I’ve gotten from Colorado before that is multicolored – boy is that beautiful! Your salad is gorgeous and I am sure it tastes wonderful too – cumin and cilantro, yumm! Sorry you got sick, but glad that you’re better now. I’m sure you’ll make your husband’s birthday meal one to remember!
I mean I’ve only used black, white, or multicolored black & white quinoa before. My fingers were going faster than my mind on that comment!
That looks so colorful and refreshing! What a nice frugal summer meal. Bet it’s nice and tangy from the ACV. Hope you are feeling well, Kimi!
I didn’t even know that quinoa was other colors than white! Granted I’ve only known about quinoa for a couple of months. Thank you so much for this recipe! I’ve tried making dinner with quinoa twice and both times my husband turned up his nose. This looks so yummy!
I’m sorry you were sick.
I’ve never tried red quinoa before. I love the vibrant colors.
I’ll be looking for red quinoa during my my next shopping trip so I can make this beautiful salad.
This looks amazing! I have looked for red quinoa several times before and could not find it at Whole Foods or Trader Joes. Where do you purchase it?? Hope you feel better soon.
We love quinoa, being gluten-free around here, and this looks lovely!
We can’t add the corn, but I think that fresh peas would be a nice addition instead.
I have a couple of questions for you, Kimi, that connect to a couple recent posts…
1) Where do you buy your organic bones (chicken, beef, pork, etc.) to make stock?
2) Regarding “feast days”, you mentioned that you’ve done a bit of reading on this, and I’d love to get a hold of some of the books you’re reading because it sounds like educational fun!
We love quinoa , I make a delicious quinoa salad , is it as expensive in the US as here in Australia ?I used to buy it for $12.50 a kilo and brought a 10 kilo bag and got 10% off . we ran out a few months ago . went to buy it again and it was $21.50 a kilo I asked if it was a mistake ,she said no its gone up and hard to get . so I brought from another company online here in WesternAustralia it was $12.50 a kilo brought 2 /5 kilo bags which cost $12.10 a kilo .made my salad , didn’t realise how much we missed it .I make a dressing with lemon juice, honey and extra virgin olive oil , the finely chop onion, celery, cucumber,tomato, fresh herbs corriander/parsley celtic salt and dried mint , so so so yummy and healthy .
works out a cup of raw quinoa per salad $2.20 .happy cooking every one
cheers Sherrie
I’ve only been able to buy white here in Australia , are they the same price ?
does it taste different ?
might do a search online ,always love trying new foods !
Oh that sounds so yummy…….. I love quinoa!
I often add my own made up “taco seasoning” to quinoa and serve it instead of ground beef in tacos……… very good too!
I love quinoa, especially red quinoa. I make a salad similar to this with a few more ingredients like pablano peppers and black beans to mention a few. Not good items if you’ve just battled a stomach bug. Yours looks really tasty.
Hi!
That salad looks incredible. Can’t wait to try it. Have you ever thought of using a rice cooker to make quinoa? Once I tried it, I will always use it. It’s so easy to pour in the quinoa and water and it cooks according to the “white rice” setting and then keeps warm for as long as you need it to. It has made preparing meals pretty darn easy!
Hello,
I love your website!! I have been mixing red and white quinoa together. It’s very pretty and the mix is more flakier then the two alone. My whole family has a rice allergy and qunioa is a wonderful substitute! Cooking it in the oven in a glass pyrex casserole dish with lid works well too. 1 cup qunioa, 2 cups water, 1 tbsp coconut oil, 1 tsp celtic sea salt, Preheat oven 350 degrees , cook for 1 hr, fluff with fork, Done!
@Kimberly – Given that you are cooking for a family with rice allergy, I wonder if you might know if there are any resources that would tell me what are the hidden ingredients that I should watch out for to ensure a food or personal product does not contain rice-derived ingredients that could still contain rice proteins? I have been searching to no avail. Thanks.