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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-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.

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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  • 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
  • 1/2 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