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


Ingredient Checklist

Associated Recipes


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.

  • 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.


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; total fat 26g 40% DV; saturated fat 5.6g; cholesterol 15mg 5% DV; sodium 440mg 18% DV; potassium 746mg 21% DV; carbohydrates 46.5g 15% DV; fiber 9.6g 38% DV; sugar 7g; protein 13.8g 28% DV; exchange other carbs 3; vitamin a iu 785IU; vitamin c 18mg; folate 101mcg; calcium 204mg; iron 4mg; magnesium 136mg; thiaminmg.