Quinoa salad

Salad:
5-6 cups cooked quinoa
3 cups corn
1/2 cup chopped fine red onion
1/2 chopped red pepper
1 cucumber chopped
1 little round of queso fresco (optional.  or maybe use home-made ricotta)
cherry tomatoes if you want
Avocados are yummy in it if you want

Dressing:
1/4 cup white wine vinegar (regular white works too)
1/4 cup lime juice
4 cloves garlic
1/2 t. salt
1/3 c. sugar
1/3 c.  canola oil
1 bunch of chopped cilantro

Mix salad ingredients together.  If you don't add the avocados in the salad, but instead on top, the salad lasts very well in the fridge for a week.

Blend all the dressing ingredients well before adding the finely chopped cilantro.  Sometimes I just throw that in the blender too.

Mix all together and enjoy.  I have changed the original recipe to my liking.  It is a forgiving recipe.  Add whatever veggies you like.  The original recipe called for 1 cup of oil.  I think 1/3 or even less is just fine.  It is very good with the cheese mixed in, but if you are planning on eating it all week (it makes lots)  the cheese and avocado are good just sprinkled on.

Poppy Seed Vinaigrette Salad Dressing

1/4 c. apple cider vinegar
1/4 c. balsamic vinegar
2 T. fresh lemon juice
2/3 c. sugar
Half a purple onion
1-2 T. mustard
1t. salt
1/2 t. paprika
1 1/2 T. poppy seeds
1 c. canola oil

Puree all ingredients and enjoy.

This is good on any green salad, but I prefer the leafy greens and spinach. I also like to add something sweet to the salad like grapes, apples, or Craisins. Blue cheese, gorgonzola, avocados, sliced red onion, sugared almonds, sunflower seeds, and any other splurge tastes great with this salad.

This recipe makes a lot, but it keeps well in the fridge for a few weeks.