Zucchini and Corn Taco Seasoned Quinoa Salad

[Guest guest]

Zucchini and Corn Taco Seasoned Quinoa Salad

(makes 2 light meal sized

servings or 4 side dish sized servings)

 

Ingredients:

1 cup quinoa

2

cups water

1 batch taco seasoning

1 ear corn (grilled and kernels cut

from cob)

1 cup zucchini (grated)

1 cup black beans

1 jalapeno

(sliced)

1 green onion (sliced)

1/4 cup

cilantro (chopped)

1 tablespoon oil

1 lime (juice)

salt and pepper to

taste

1/4 cup cotija (crumbled) or jack cheese

 

Directions:

1. Rinse quinoa very well in wire mesh strainer to remove bitterness. Simmer the

quinoa in

the water along with the taco seasoning until the water is absorbed, about 20

minutes.

2. Mix the quinoa,

corn, zucchini, black beans, jalapeno pepper, green onion and cilantro in a

large

bowl.

3. Mix the oil, lime juice, salt and pepper in a small bowl.

4. Toss

the salad in the dressing and serve garnished with cotija cheese.