Recipe: <!-- -->Grilled Corn, Quinoa and Spinach Salad<!-- --> | Whole Foods Market
A colorful salad that makes a nice summer supper or a vegetarian option for a lunch buffet.
Ingredients
- 2 ears corn, grilled in husk, then cut free from cob
- 1 1/2 cups cooked and chilled quinoa (<a href="http://www.wholefoodsmarket.com/recipes/2662">Learn to Cook: Quinoa</a>)
- 1 can (15-ounce) black beans, drained and rinsed
- 1/2 medium jicama, diced (about 1 cup)
- 1/2 cup walnut halves & pieces, toasted
- 2/3 cup Feta cheese crumbles
- 1/2 cup roasted red peppers, diced
- 2/3 cup prepared Chipotle Ranch dressing
- 3 cups baby spinach
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