Quinoa Corn Salad

• portionen: 4 servings
• aktive zeit: 25 minutes
• gesamtzeit: 25 minutes

Zutaten

1/2 cup uncooked quinoa

3 ears corn on the cob (or 1-3/4 cups frozen/canned)

3 cups coarsely chopped baby spinach

1 (15.25-ounce) can black beans (drained and rinsed)

1/4 cup chopped cilantro

1/2 cup thinly sliced green onions (3 full onions)

1 large ripe avocado (diced)

3 tablespoons red wine vinegar

2 tablespoons honey

6 tablespoons vegetable oil

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon minced garlic

3/4 teaspoon salt

1/4 teaspoon pepper

1 large chipotle pepper (with surrounding sauce, see note 1)

1 large lime

Anweisungen

Prepare Quinoa

Prepare quinoa according to the directions in this post. Cool to room temperature or spread on a sheet pan and chill in the freezer for 15 minutes if in a hurry. You can prepare this in advance.

Prepare Corn One Of These Ways:Raw: Cut kernels off the cob—no cooking needed.Charred (Canned or Frozen): Melt 2 tbsp butter in a hot pan. Add corn and cook for 10 minutes, stirring occasionally, until browned. Season with salt and pepper. Let fully cool.Grilled: Brush husked corn with oil, season lightly, and grill at 400°F, turning every 3 minutes until browned (about 12 minutes). Let fully cool, then cut off the cob.

Make Dressing

Zest the lime (1/2 teaspoon) and juice it (1 tablespoon). Blend all dressing ingredients until completely smooth. Adjust seasoning to taste.

Prepare Salad

Chop spinach, cilantro, and green onions. Drain and rinse black beans. Dice avocado. In a large bowl, toss everything together with cooled quinoa and corn.

Serve

For the best texture, add the dressing just before serving (see note 2). Shake well, pour about 3/4ths of the dressing (or to taste) over the salad, and toss. Serve immediately.

Nährwertangaben

• Kalorien: 200 kcal
• Gesamtfett: 3 g
• Gesättigtes Fett: 0.56 g
• Ungesättigtes Fett: 2 g
• Natrium: 344 mg
• Gesamtkohlenhydrate: 40 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 19 g
• Eiweiß: 6 g