Enjoy this Mexican quinoa salad as a delicious and quick vegetarian main dish or as a side for grilled chicken or steak. And don't forget the leftovers! They make an easy lunch on the go. Source: EatingWell.com, February 2020

Robin Bashinsky
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Ingredients

Ingredient Checklist

Associated Recipes

Directions

Instructions Checklist
  • Preheat a gas grill or charcoal grill to medium (350-400 degrees F). Grill corn, uncovered and turning occasionally, until tender and charred on all sides, about 10 minutes. Grill zucchini, uncovered and turning once, until charred and tender, about 2 minutes per side. (Alternatively, heat a grill pan coated with cooking spray over medium-high heat. Grill corn, turning occasionally, until charred and tender, 4 to 5 minutes. Grill zucchini, turning once, until charred and tender, about 2 minutes per side.) Coarsely chop zucchini and cut kernels from the cobs.

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  • Whisk oil, lime juice and cumin in a large bowl. Add the zucchini, the corn, quinoa, arugula, beans and half each of pico de gallo, cilantro, cheese and avocado. Gently toss to combine.

  • Top with the remaining pico de gallo, cilantro, cheese and avocado.

Tips

To make ahead: Prepare salad as directed, omitting avocado. Cover and refrigerate for up to 3 days. Add avocado just before serving.

Nutrition Facts

458 calories; 26 g total fat; 5.6 g saturated fat; 15 mg cholesterol; 440 mg sodium. 746 mg potassium; 46.5 g carbohydrates; 9.6 g fiber; 7 g sugar; 13.8 g protein; 785 IU vitamin a iu; 18 mg vitamin c; 101 mcg folate; 204 mg calcium; 4 mg iron; 136 mg magnesium;