Name: Quinoa-Black Bean Salad
Prep time: 20 min
Total time: 20 min
Ingredients: 2 ears corn, husks removed; 1 medium zucchini, cut lengthwise into 1/4-inch planks; 6 tablespoons extra-virgin olive oil; 0.25 cup lime juice; 1.5 teaspoons ground cumin; 3 cups cooked quinoa (see Associated Recipes); 3 cups baby arugula; 1 (15 ounce) can no-salt-added black beans, rinsed; 1 cup pico de gallo, divided; 0.5 cup chopped fresh cilantro, divided; 0.75 cup crumbled cotija cheese, divided; 1 avocado, diced, divided

Quinoa-Black Bean Salad

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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.

By Robin Bashinsky

Updated on September 30, 2021

Prep Time:

20 mins

Total Time:

20 mins

Servings:

Yield:

9 cups

Nutrition Profile:

Bone Health Egg Free Gluten-Free Healthy Aging Healthy Immunity High Calcium High Fiber Nut-Free Soy-Free Vegetarian

Jump to Nutrition Facts

Ingredients

2 ears corn, husks removed
1 medium zucchini, cut lengthwise into 1/4-inch planks
6 tablespoons extra-virgin olive oil
¼ cup lime juice
1 ½ teaspoons ground cumin
3 cups cooked quinoa (see Associated Recipes)
3 cups baby arugula
1 (15 ounce) can no-salt-added black beans, rinsed
1 cup pico de gallo, divided
½ cup chopped fresh cilantro, divided
¾ cup crumbled cotija cheese, divided
1 avocado, diced, divided

Directions

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

Basic Quinoa

Nutrition Facts (per serving)

458	Calories
26g	Fat
47g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 1/2 cups
Calories 458
% Daily Value *
Total Carbohydrate 47g	17%
Dietary Fiber 10g	34%
Total Sugars 7g
Protein 14g	28%
Total Fat 26g	33%
Saturated Fat 6g	28%
Cholesterol 15mg	5%
Vitamin A 785IU	16%
Vitamin C 18mg	20%
Folate 101mcg	25%
Sodium 440mg	19%
Calcium 204mg	16%
Iron 4mg	19%
Magnesium 136mg	32%
Potassium 746mg	16%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.