Quinoa, Corn and Spinach Salad

Quinoa, Corn and Spinach Salad

What to do with a bag of spinach before it goes bad Part II.

If you were here for yesterday’s explanation of how I got stuck with a bag of spinach then you know what I am talking about.  If you just arrived then shame on you and you can either go back and read yesterday’s post or just play along.

After making the Quinoa Spinach Fritters I had plenty of leftover quinoa, spinach and fetta cheese so I tossed together a simple salad topped with a basic mustard vinaigrette.

Preview of tomorrow:  Friday Night Challah

Printable recipe

Quinoa, Corn and Spinach Salad

 
dadcancook.wordpress.com
 
Ingredients
1 cup Quinoa
1 lb. bag frozen corn, defrosted
1 15 oz. can red beans, drained and rinsed
1 cup jicama, sliced into matchsticks
1 1/2 cups (about 6 ounces) feta cheese
1 pepper ( I used orange) diced
6 cups spinach, washed and dried
 
Mustard Vinaigrette
4 tablespoons fresh lemon juice
2 tablespoons white balsamic vinegar
1 tablespoon stone ground mustard with horseradish
salt
pepper
12 tablespoons extra virgin olive oil
 
To make the vinaigrette
1. Combine all the ingredients in a clean jar with a tight fitting lid.  Shake till well combined.
 
To assemble the salad
1.  In a pot combine 2 cups of water and the quinoa.  Bring to a boil.  Reduce to a simmer until the water is absorbed (about 15 minutes).  Remove from the heat and let cool.
2.  Stir together quinoa, corn, beans, jicama, feta cheese and diced pepper.  Add salt and pepper to taste.
3.  Pour about 3/4 of the dressing on the quinoa mixture and stir to combine.
4.  Arrange the spinach on a serving platter, top with the quinoa mixture and pour the remaining dressing on the spinach and quinoa.
5.  Serve cool or at room temperature.
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