Quinoa-black bean salad
Discover the perfect combination of protein-packed quinoa and fiber-rich black beans in this delicious and nutritious salad. Perfect for a healthy meal option.
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 cups cooked quinoa (see Associated Recipes)
- 3 cups baby arugula
- 1 (430g) 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 avocado, diced, divided
Instructions:
- Preheat the grill to a medium temperature of 350-200 °C using either a gas or charcoal grill. Cook the corn without cover, rotating it occasionally until it becomes tender and charred on all sides, for approximately 10 minutes. Grill the zucchini without cover, flipping it only once, until it’s charred and soft, for about 2 minutes per side. (As an alternative, you can heat a grill pan with cooking spray over medium-high heat. Cook the corn, rotating occasionally, until it’s charred and soft, for 4 to 5 minutes. Grill the zucchini, flipping it only once, until it’s charred and soft, about 2 minutes per side.) Coarsely chop the zucchini and slice off the kernels from the cobs.
- Combine oil, lime juice, and cumin in a large bowl by whisking them together. Place the zucchini, corn, quinoa, arugula, beans, and half of the pico de gallo, cilantro, cheese, and avocado into the bowl. Gently mix everything together.
- Sprinkle the remaining pico de gallo, cilantro, cheese, and avocado on top.
Summary:
- Calories: 2741 kcal
- Fat: 154 g
- Protein: 83 g
- Carbs: 285 g
- Potassium: 4658 mg
- Magnesium: 735 mg