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
224 %
Sat Fat 18g
90 %
Total Carb 228g
76 %
Fiber 35g
142 %
Sugars 8g
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Cholesterol 8mg
3 %
Sodium 2962mg
123 %
Protein 54g
108 %
Calories:
46% Quinoa
41% Olive oil
7% Others combined
4% Dressing
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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
