Roasted Corn Quinoa Salad

This is one of my go-to recipes to prep ahead when I know I have a busy week planned.  this recipe can be made in bulk and refrigerated for a quick grab and go lunches, snack, and dinners.   I originally found it at a grocery store in the deli section while stopping for lunch during a road trip.  I loved it so much that I recreated the recipe at home to clean it up and save some money.

What You Need:

1 cup quinoa

2 cups water (or vegetable stock)

1 1/2 cups canned corn kernels, drained

1 tsp vegetable oil

1 cup diced onion

1/2 cup diced red bell pepper

2 tsp crushed fresh garlic

1/2 tsp ground cumin

4 cups chopped fresh spinach

1 tbsp water

1/3 cup chopped green onion

1/3 cup chopped cilantro

1/3 cup crumbled light feta cheese

2 tbsp olive oil

1 tbsp vinegar (use less if you don’t like bitter)

2 tbsp lemon juice

1 tsp seeded minced jala-peño pepper (OPTIONAL! Gives it a little kick)


What You Do:

Bring quinoa and water(or stock) to boil.  Cover and simmer 15 mins., just until stock is absorbed and quinoa tender. Remove from heat and place in serving bowl.

Spray non-stick skillet with cooking oil and place over medium heat. Sauté corn until lightly browned, stir consistently. Set aside.

Add vegetable oil to skillet and place over medium heat. Add diced onion, bell pepper, garlic, & cumin. If you are choosing to add jalapeño pepper, do it here.  Sauté until onion begins to brown.  Add spinach and water. Cook until spinach wilts.

Remove from heat. Stir in green onion, cilantro, cheese, olive oil, , vinegar, lemon juice and sautéed corn. Add mix to quinoa and gently toss to combine.





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