Grilled Corn, Quinoa and Spinach Salad
Serves 4 to 6
Time 10 min
A colorful salad that makes a nice summer supper or a vegetarian option for a lunch buffet.
Special Diets:
Ingredients
- 2 ears corn,grilled in husk, then cut free from cob
- 1 1/2 cup cooked and chilled quinoa (Learn to Cook: Quinoa)
- 1 (15.0-ounce) can black beans, drained and rinsed
- 1/2 medium jicama, diced (about 1 cup)
- 1/2 cup walnut halves & pieces, toasted
- 2/3 cup Feta cheese crumbles
- 1/2 cup roasted red peppers, diced
- 2/3 cup prepared Chipotle Ranch dressing
- 3 cups baby spinach
Method
Gently toss corn, cooked quinoa, black beans, jicama, walnuts, feta cheese and roasted peppers together with dressing in a large bowl.
Arrange spinach on a large platter and top with quinoa mixture.
Nutritional Info:
Per serving: 510 calories (240 from fat), 27g total fat, 4.5g saturated fat, 20mg cholesterol, 670mg sodium, 53g carbohydrates (15g dietary fiber, 8g sugar), 19g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 2 ears corn,grilled in husk, then cut free from cob
- 1 1/2 cup cooked and chilled quinoa (Learn to Cook: Quinoa)
- 1 (15.0-ounce) can black beans, drained and rinsed
- 1/2 medium jicama, diced (about 1 cup)
- 1/2 cup walnut halves & pieces, toasted
- 2/3 cup Feta cheese crumbles
- 1/2 cup roasted red peppers, diced
- 2/3 cup prepared Chipotle Ranch dressing
- 3 cups baby spinach