Ingredients for California Quinoa Salad
- Extra Virgin Olive Oil
- Fresh Lemon Juice
- Seasoned Rice Vinegar
- Garlic Clove
- Salt & Freshly Ground Black Pepper
- 1 cup quinoa
- 1 cup water
- Fresh Spinach
- Chicken
- Avocado
- Green Onion
- Fresh Basil
- Kalamata Olives
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How to Make California Quinoa Salad
- Whisk together the vinaigrette: In a small bowl, combine 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lime juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon salt and pepper to taste.
- Cook the quinoa: Bring 1 cup of water to a boil in a saucepan. Add 1 cup quinoa and stir.
- Simmer: Reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed.
- Fluff and cool: Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool completely.
- Prepare the vegetables: Chop 1 cup cherry tomatoes in half, 1/2 cup cucumber into small cubes, 1/2 cup red bell pepper into small pieces, and finely chop 1/4 cup red onion.
- Combine ingredients: In a large bowl, combine the cooked quinoa, 5 oz baby spinach, cherry tomatoes, cucumber, red bell pepper, red onion, 1/2 cup black beans (rinsed and drained), and 1/2 cup corn (fresh or frozen).
- Dress the salad: Add the prepared vinaigrette and gently toss to coat.
- Serve and enjoy: Serve the salad at room temperature. Garnish with fresh cilantro or avocado (optional). Double the recipe for larger gatherings.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
1g
Fat
8g
Carbs
7g
