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.

Robin Bashinsky
Source: EatingWell.com, February 2020


Recipe Summary

20 mins
20 mins


Ingredient Checklist


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.

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Nutrition Facts

458 calories; protein 13.8g 28% DV; carbohydrates 46.5g 15% DV; exchange other carbs 3; dietary fiber 9.6g 38% DV; sugars 6.9g; fat 26g 40% DV; saturated fat 5.6g 28% DV; cholesterol 15mg 5% DV; vitamin a iu 784.7IU 16% DV; vitamin c 18.1mg 30% DV; folate 101.2mcg 25% DV; calcium 204mg 20% DV; iron 3.5mg 20% DV; magnesium 135.9mg 49% DV; potassium 745.9mg 21% DV; sodium 440.1mg 18% DV; thiamin 0.3mg 26% DV.