Ingredients

2-3 ears shucked corn
1 cup quinoa
uncooked
1 (15 ounce) can black beans
drained and rinsed
1 cup fresh spinach
chopped
1 cup cilantro
chopped
1 cup cherry tomatoes
halved
8-10 green onions
thinly sliced
1/2 cup feta cheese crumbles
1 small jalapeno
seeded
deveined
minced
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Dressing:
1/2 cup lime juice
1 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon honey
Salt and pepper to taste

Directions

Fill a large saucepan with water and bring to boil, add corn and cook for 5 minutes or until tender. Cool. Cut corn from cob using a sharp knife. Cook quinoa according to package directions. Whisk together dressing ingredients in a small bowl. Set aside. When quinoa has cooled, add dressing and stir to coat. In a large bowl combine remaining ingredients and add to the quinoa mixture. Cool in refrigerator and serve.

Nutrition Facts

220 calories
7 g fat
1.5 saturated fat
5 mg cholesterol
250 mg sodium
32 g carbohydrate
5 g fiber
4 g sugars
9 g protein