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Mexican Quinoa Salad
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Description
A delicious, healthy salad to start off the new year.
Ingredients
- ¼ cups Light Tasting Olive Oil
- 2 Tablespoons Red Wine Vinegar
- 1 clove Garlic, Finely Minced
- ½ teaspoons Salt
- ¼ teaspoons Cumin
- 2 teaspoons Butter
- 5 ounces, weight Frozen Spinach, Thawed
- 1-½ cup Whole Kernel Corn
- 3 cups Cooked Quinoa
- 3 Tablespoons Freshly Chopped Parsley
Preparation
Whisk together the oil, vinegar, garlic, salt, and cumin. This is your dressing.
In a frying pan, heat the butter. Throw in the spinach and corn. Heat through and add the quinoa. Mix together with the dressing. Garnish with parsley and serve warm or at room temperature. Stays good for a day or two in the fridge, though I prefer it straight out of the skillet.
Yields about 5 cups.
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