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 we have now recreated the recipe to make at home.

What You Need:

3 cups Organic Baby Spinach

1 1/2 cups Cooked Quinoa

1 cup Cooked/Roasted Corn

2/3 cup Crumbled Feta Cheese

1/2 cup Chopped Roasted Red pepper, diced


Lemon Vinaigrette:

1/4 cup fresh lemon juice (2 lemons)

Zest of 1 Lemon

6 tbsp olive oil

Dash salt & pepper



What You Do:

Gently Toss All Ingredients Together in a large bowl.



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