Quinoa Black Bean Salad

 

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
  • 3.5 cups cooked quinoa
  • 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
  • 1 cup crumbled cotija cheese, divided
  • 1 avocado, diced, divided
  • 4 tbspn pumpkin seeds, roasted

 

Directions

 

  • Step 1

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.

  • Step 2

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, avocado and pumpkin seeds. Gently toss to combine.

  • Step 3

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

Tips

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

 

 



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