Spinach Quinoa Salad

This is my attempt at ripping off the spinach quinoa salad at Mother's Market; it made it easier that they list all the ingredients on their label. It's uber-nutritious and it tastes great! I never would've thought of putting these diverse ingredients together but it works beautifully. I used fresh chives instead of red onion and added canola oil instead of all olive oil. Don't get scared of the amount of oil in the recipe. A vinaigrette has a 3:1 ratio of oil to acid and besides this recipe makes a big batch.

Quinoa:
1 cup quinoa
2 cups water
1/2 tsp. kosher salt

Lime Vinaigrette:
3 tbsp. canola oil
3 tbsp. olive oil
1 lime, juiced (about 2 tbsp.)
1/2 clove garlic
1/2 tsp. kosher salt
few grinds of black pepper

The rest:
4 cups baby spinach (get the pre-washed kind in the bag)
cilantro, big handful chopped fine
chives, big handful chopped fine
1 cucumber, peeled and diced
1 cup corn (I use frozen that has been defrosted)


Clean the quinoa and then rinse. Bring to a boil and then simmer it with water and salt covered for about 15 minutes until all the liquid is absorbed. Let finished quinoa cool on a plate.

Mix lime juice, garlic, salt and pepper in a food processor and then slowly stream in the oil.

Chop spinach, cilantro and chives in a food processor. Remove then chop up cucumber.

Add the lime vinaigrette to the quinoa and then mix in everything else.