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Quinoa Salad with Corn & Spinach
By Sandra Woodruff
Jul 3, 2009, 19:26
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
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