Grilled Corn, Quinoa and Spinach Salad
4

Serves 4 to 6

A colorful salad that makes a nice summer supper or a vegetarian option for a lunch buffet. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

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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 ounce) can black beans, drained and rinsed*
    • 1 cup sliced jicama
    • 1/2 cup walnut halves & pieces, toasted*
    • 2/3 cup Feta cheese crumbles*
    • 1/2 cup roasted red peppers, sliced
    • Chipotle Ranch dressing*
    • 3 cups washed and dried spinach
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    Method: 

    Gently toss corn, cooked quinoa, black beans, jicama, walnuts, feta cheese and roasted peppers together with about 2/3 cup dressing in a large bowl. Arrange spinach on a large platter and top with quinoa mixture. Drizzle with more dressing, as desired.

    Nutritional Info: 
    Per Serving:510 calories (240 from fat), 27g total fat, 4.5g saturated fat, 20mg cholesterol, 670mg sodium, 53g carbohydrate (15g dietary fiber, 8g sugar), 19g protein
    Special Diets: 

    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. See our Terms of Service.

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