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
Servings:?? | Calories:2399 | Total Fat:146g | Chol:8mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 146g
Sat Fat 18g
Total Carb 228g
41% Olive oil
7% Others combined
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 thenourishinggourmet.com