Apple & Beet Salad with Sweet Corn & Quinoa

Apple & Beet Salad with Sweet Corn & Quinoa

Serves 4 as an appetizer

• 1/2 a head of romaine lettuce, chopped
• a large handful of fresh baby spinach
• a large handful of fresh kale leaves, separated from stems
• 1/4 of a red apple, sliced thinly
• 1 15 oz. can of beets, drained and sliced
• 1/2 cup uncooked quinoa
• 3-4 tbsp of your favorite balsamic dressing (I used Trader Joe's fat free balsamic)
• about 1 cup frozen or fresh sweet corn
• black pepper, to taste

Bring 1 cup of water with 1/2 cup of quinoa to a boil, then reduce heat to low, cover, and simmer about 10 minutes or until the water has evaporated and the quinoa germ (the little tail) has separated from the seed. Salt lightly during cooking. Once cooked, transfer to a bowl and let quinoa cool completely. If using frozen corn: microwave corn and a small amount of water for about 1.5 minutes. Drain any extra water and allow to cool. Once corn and quinoa are completely cooled, combine with all other ingredients. Add balsamic dressing and black pepper about 15 minutes prior to serving. Toss well and let the salad sit for a while to blend the flavors.