Ingredients
- This makes a little extra dressing, which we enjoyed on both lettuce and cucumber salads. Yummy!
- 1/2 cup of olive oil
- 1/4 cup of apple cider vinegar
- 1 teaspoon cumin
- 2-3 garlic cloves, peeled and finely minced or put through the garlic press.
- 1 teaspoon sea salt
- half a bunch of cilantro, washed and finely minced.
- 5 cups of cooked quinoa (I used red, but white would be very nice too)
- Corn cut off of 2 corn on the cobs,
- 1 bunch of spinach
Preparation
Step 1
1-Mix the olive oil, apple cider vinegar, cumin, garlic and salt together in a small jar.
2- Place the cooked quinoa in a large bowl.
3-Wash the spinach and cut the steams off. Place in a large saucepan with a lid with about 1/4 cup of water. Bring to a simmer and allow to steam until the spinach is wilted. Make sure that you never run out of water during this process. Remove from heat and drain. When cool enough to touch, squeeze out any extra liquid from the spinach leaves and chop into small pieces with a knife and add to the bowl with quinoa.
4- Add a little olive oil to the pan just used, and heat until hot. Add the corn and cook until the kernels are just cooked through (if you have really fresh corn of the cob, you needn’t cook very long). Add to quinoa.
5- Add chopped cilantro to the quinoa as well and stir to combine. Lightly toss with enough of the dressing to coast everything, remembering to stir briskly before using and place in the refrigerator to chill. When ready to serve, toss with some more dressing and salt to taste. Enjoy!