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Enjoy this quinoa and black bean 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


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.

To make ahead

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

Associated Recipe

Nutrition Facts

1 1/2 cups
458 calories; protein 13.8g; carbohydrates 46.5g; dietary fiber 9.6g; sugars 6.9g; fat 26g; saturated fat 5.6g; cholesterol 15mg; vitamin a iu 784.7IU; vitamin c 18.1mg; folate 101.2mcg; calcium 204mg; iron 3.5mg; magnesium 135.9mg; potassium 745.9mg; sodium 440.1mg; thiamin 0.3mg.