Homemade Southwestern Mexican Quinoa Salad
Enjoy this Southwestern quinoa and black bean salad as a delicious and quick vegetarian main dish.
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Units
Scale
- 3 cups arugula arugula
- 2 ears of corn, husks removed
- 1 medium zucchini, cut lengthwise into 1/4-inch planks
- 6 tablespoons extra-virgin olive oil
- 1/4 cup lime juice
- 1 1/2 teaspoon ground cumin
- 3 cups cooked quinoa
- 1 (15 ounces) can of no-salt-added black beans, rinsed
- 1 cup pico de gallo, divided
- 1/2 cup chopped fresh cilantro, divided
- 1 avocado, diced, divided
Instructions
- Preheat an oven or toaster oven to medium (350-400 degrees F).
- Grill the corn, uncovered for about 10 minutes
- Turn occasionally until tender and charred on all sides
- Grill the zucchini, uncovered for about two minutes on each side
- Turning once, until charred and tender
- Chop the zucchini into bite-sized chunks
- Cut the kernels from the corn cobs
- Whisk the oil, lime juice, and cumin in a large bowl
- Add the zucchini, corn, quinoa, beans, cilantro, and avocado.
- Add half each of pico de gallo and gently toss to combine.
- Top with the remaining pico de gallo, avocado, and arugula microgreens.
- Serve and enjoy
- Prep Time: 8
- Cook Time: 12
- Category: Dinner
- Method: Grilled
- Cuisine: Southwestern
- Diet: Vegetarian
