7*22*11

Summer Free For All, have you heard of it? Free movies, concerts and more in around the parks of Portland, for FREE!

You sure can't beat a free concert. Here's the scoop: families, people from all classes and cultures, picnics, dancing, and mommies and daddies with an excuse to consume alcohol in a park without feeling like a hobo.

My Little and I went to a concert at the Sellwood Waterfront park and focused on the picnic part. We picked up a few things from the New Seasons Deli on the way over, and one of those things was this really amazing salad with quinoa and corn. I devoured it, and just could not stop thinking about it.

So, with a little help from the internet, I think I may have found something that's pretty close. This salad is incredibly satisfying, and is great to have as leftovers, as the flavors actually get much better after it's soaked in it's dressing in the fridge for a day or two.

Quinoa Corn Salad with Cumin Dressing

• 1 1/2 cups dry quinoa
• 3 cups water
• 1 vegetable bouillon cube
• 3 cups fresh baby spinach
• 2 ears corn
• 1/2 bunch cilantro
• 1/2 cup olive oil
• 1/3 cup apple cider vinegar
• 1 1/4 tsp cumin
• 2 garlic cloves, minced
• 1 teaspoon sea salt

Add the dry quinoa, water and bouillon cube to a rice maker and cook until quinoa is done, then set aside to cool for a bit.

While quinoa cooks, add a little oil to a pan and saute corn over medium heat for a few minutes until just cooked through, then set aside.

Remove the larger stems from the spinach and place in a colander. Pour a pot of boiling water over it, followed immediately by ice water.

Mince cilantro.

Toss corn, spinach and cilantro with quinoa.

In a lidded jar, combine the olive oil, vinegar, cumin, garlic, and salt. Shake vigorously.

Pour 2/3 of the dressing over the quinoa, and toss to coat.

Place salad in the fridge.

When ready to serve, toss with the remaining dressing, and enjoy!