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Photo: Alison Miksch
Prep Time:20 minsTotal Time:20 minsServings:6Yield:9 cupsJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:6Yield:9 cups
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:6
Servings:
6
Yield:9 cups
Yield:
9 cups
Jump to Nutrition Facts
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Ingredients
2earscorn, husks removed
1mediumzucchini, cut lengthwise into 1/4-inch planks
6tablespoonsextra-virgin olive oil
¼cuplime juice
1 ½teaspoonsground cumin
3cupscooked quinoa
1(15 ounce) canno-salt-added black beans, rinsed
1cuppico de gallo, divided
½cupchopped fresh cilantro, divided
¾cupcrumbled cotija cheese, divided
1avocado, diced, divided
DirectionsPreheat 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.To make aheadPrepare salad as directed, omitting avocado. Cover and refrigerate for up to 3 days. Add avocado just before serving.Originally appeared: EatingWell.com, February 2020
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.To make aheadPrepare salad as directed, omitting avocado. Cover and refrigerate for up to 3 days. Add avocado just before serving.
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.
To make aheadPrepare salad as directed, omitting avocado. Cover and refrigerate for up to 3 days. Add avocado just before serving.
To make ahead
Prepare salad as directed, omitting avocado. Cover and refrigerate for up to 3 days. Add avocado just before serving.
Originally appeared: EatingWell.com, February 2020
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Nutrition Facts(per serving)458Calories26gFat47gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
