Tomato, Cucumber, Corn & Spinach Quinoa “Salad”

Well that’s a mouthful, huh? In an attempt to amp up my boring lunches, a few weeks ago I whipped up a batch of this quinoa dish. I based it off of this Caprese Orzo Salad recipe, but changed quite a few things. What I loved about this dish was that it was filling, super flavorful and chock full of good stuff!

quinoa salad

Ingredients

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  • 1 cup of quinoa
  • 1 cup chopped seedless cucumber
  • 1 cup chopped cherry tomatoes
  • Corn from 1 ear of corn
  • 1 big handful of spinach
  • Goat Cheese (I just used maybe a tablespoon?)
  • ½ cup EVOO
  • ¼ cup White wine vinegar (or red wine)
  • Salt & pepper to taste
  • Few big shakes of crushed red pepper
  • Juice from ½ a lemon

Directions

  1. Cook quinoa according to the back of the package. While that’s cooking, chop up your veggies.

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2. Sautee or wilt the spinach as the quinoa is cooling.

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3. Combine the EVOO, vinegar, S&P, crushed red pepper and lemon juice in a separate bowl.

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4. Once the quinoa has cooled, add the spinach, corn, cucumber, tomato and cheese and mix together. Add in the ‘dressing’ and refrigerate for an hour before serving.

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This dish lasted me throughout the week and I loved eating it alone, on top of my salad and even with some chicken mixed in.

Questions for you: What’s your favorite non-traditional salad? How do you “spice up” your salads?

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