Salads : Side dish salads Last Updated: Jul 3rd, 2009 - 19:28:52 Quinoa Salad with Corn & Spinach By Sandra Woodruff  Printer friendly page Yield: 8 servings 1 cup uncooked quinoa 2 cups (moderately packed) thinly sliced fresh spinach 1 cup frozen whole kernel corn, thawed and drained 3/4 cup chopped plum tomatoes 3/4 cup thinly sliced scallions 1 tablespoon finely chopped fresh dill or 1 teaspoon dried DRESSING 2 tablespoons white wine vinegar 2 tablespoons extra virgin oil 1 teaspoon crushed garlic 3/4 teaspoon sea salt 1/2 teaspoon ground black pepper 1. Place the quinoa in a wire strainer and rinse well with cool running water. Place the quinoa and 2 cups of water in a 2-quart pot. Bring to a boil, and then reduce the heat to low. Cover and simmer without stirring for 12-15 minutes or until the liquid is absorbed and the quinoa is tender. Let sit for 5 minutes and then fluff with a fork. Chill the quinoa before proceeding with the salad. 2. Place the quinoa, spinach, corn, tomatoes, scallions, and dill in a large bowl and toss to mix. 3. Place all of the dressing ingredients in a small bowl and whisk to mix. Pour the dressing over the salad and toss to mix. 4. Cover the salad and chill for at least 1 hour before serving. Nutritional Facts (per 3/4-cup serving) Calories: 136    Carbohydrates: 21 g    Fiber: 2.4 g    Fat: 4.9 g     Sat. Fat: 0.6 g Cholesterol: 0 mg      Protein: 4 g    Sodium: 230 mg    Calcium: 30 mg Potassium: 308 mg Diabetic exchanges: 1 starch, 1 vegetable, 1 fat © Copyright 2005 by eatsmarttoday.com Top of Page