Home > Recipes > Zucchini and Corn Taco Seasoned Quinoa Salad Recipe
Zucchini and Corn Taco Seasoned Quinoa Salad Recipe
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Description
This quinoa salad is nice and easy to make. I really liked the way the spicy taco seasoned quinoa worked with the sweet corn and raw zucchini in this salad. The beans added a nice creaminess and the cotija cheese was the perfect finish to this salad. One of the good things about salads like this is that the leftovers are just as good straight from the fridge so they make super quick snacks or light meals.
Ingredients
1 cup quinoa
2 cups water
1 batch taco seasoning - see below
1 cob of corn (grilled and kernels cut from cob)
1 cup zucchini (grated)
1 cup black beans or borlotti
1 jalapeno pepper (sliced)
1 red onion (sliced)
1/4 cup corriander fresh (chopped)
1 tablespoon oil
1 lime (juice)
salt and pepper to taste
1/4 cup cotija or feta (crumbled)
Taco Seasoning
Ingredients:
1 tablespoon chili powder (toasted and ground dried chilies)
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons cumin (toasted and ground)
1/2 teaspoon oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt
1 teaspoon pepper
Directions:
1. Mix everything.
Method
1. 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 the cheese.
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