Refreshing Quinoa Vegetarian Salad
I am not a fan of using arugula for my green salads, but I made an exception for this recipe. Combined with baby spinach, it provides just the right amount of sweetness and bitterness. The two greens blend perfectly with the other ingredients of this recipe: sweet corn, tomatoes, onions, raisins, avocado, and of course, the quinoa. You can use your favorite salad dressing. I could have used vinaigrette or plain Olive oil for my dressing, but I chose the sweeter honey mustard. If chilled just to the right amount of time before serving, this vegetarian salad is quite refreshing and filling at the same time. With the quinoa, it could be a full meal in itself.
3 cups fresh arugula and baby spinach mix
1 cup cooked quinoa
1/2 cup cooked sweet corn
1/2 cup chopped tomatoes
1/2 cup chopped white (or red) onions
1/3 cup raisins
1 fresh avocado, sliced into small cubes (wait to slice the avocado until ready to serve the salad)
1/2 cup honey mustard
In a large bowl, mix corn, tomatoes, onions and raisins and set aside in the refrigerator to chill. When ready to serve, place desired half of the greens on an individual salad plate and top with half the quinoa, half the mixed corn, tomatoes, onions and raisins. Add half of the avocado slices. Toss with honey mustard and serve. Repeat with another salad plate for the remainder of the salad.