by Caitlin Saniga
- 1 cup quinoa
- 2 cups water
- 1 batch taco seasoning
- 1 ear corn, boiled or grilled and kernels cut from the cob
- 1 cup grated zucchini
- 1 can black beans, rinsed and drained
- 1 jalapeno, thinly sliced
- 1/4 cup chopped cilantro
- 1 tablespoon olive oil
- juice from 1 lime
- salt and pepper
- 1/4 cup crumbled ctija cheese (or another soft, white cheese)
Simmer the quinoa in the water with the taco seasoning until the water is absorbed, about 20 minutes.
Mix the quinoa, corn zucchini, black beans, jalapeno, green onion and cilantro in a large bowl.
Mix the oil, lime juice, salt and pepper in a small bowl.
Pour the dressing over the salad and serve garnished with cheese.
Makes 2-3 meal-sized servings.
Recipe adapted from: Closet Cooking
Photo: Caitlin Saniga