Quinoa Black Bean Salad
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.
Ingredients
- 2 medium 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
- 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 medium 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.
