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Mexican Quinoa Salad

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
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Servings:??  | Calories:2399 | Total Fat:146g  | Chol:8mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 146g
224 %
Sat Fat 18g
90 %
Total Carb 228g
76 %
Fiber 35g
142 %
Sugars 8g
Cholesterol 8mg
3 %
Sodium 2962mg
123 %
Protein 54g
108 %
46% Quinoa
41% Olive oil
7% Others combined
4% Dressing
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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
1 teaspoon sea salt
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

Directions : View recipe directions on
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