Mexican Quinoa Salad.

this one was a quick lunch that was found on the nourishing gourmet. it turned out really nice and easy, but next time we make it, it needs black beans.

1/2 cup of olive oil
1/4 cup of apple cider vinegar
1 teaspoon cumin
2-3 garlic cloves
1 teaspoon sea salt
half a bunch of cilantro
5 cups of cooked quinoa (about 2-2.5 cups dry)
2 corn on the cobs (2 small cans)
1 bunch of spinach

Mix the olive oil, apple cider vinegar, cumin, garlic and salt together in a small jar. Toss most of it with the quinoa and corn in a bowl. Serve with spinach; you can leave some dressing behind to add as you eat if you eat some later, as we did.

The recipe calls for cooked (wilted) spinach, but we tossed it in raw as we ate it during the week. No big thing. The recipe also says to lightly cook the corn in some oil on the stove – I don’t recall if we did this either. Nothing fancy going on here, but it was a pleasant lunch.

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