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Zucchini and Corn Taco Seasoned Quinoa Salad

Zucchini and Corn Taco Seasoned Quinoa Salad


I was looking for something lighter and healthier and since both corn and zucchini are in season, plentiful, and on hand I wanted to use both of them. Quinoa salads never fail when light and tasty meals are on the table and I was thinking that a corn and zucchini quinoa salad would be nice. The corn got me to thinking texmex and the next thing I knew it was a corn and zucchini quinoa salad seasoned with taco spices. I feel that spices like this are best when they have had a chance to cook with the dish to release all of their flavours and mingle with the rest of the ingredients. Since this was going to be a mostly fresh salad I decided to add the taco seasoning to the quinoa while it cooked so that the quinoa would be infused with its flavours. I then finished the salad off with some more texmex style ingredients including black beans, green onions, cilantro and some cotija cheese. This quinoa salad was nice and easy to make and it turned out really well. 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.

Zucchini and Corn Taco Seasoned Quinoa Salad

(makes 2 light meal sized servings or 4 side dish sized servings)
Printable Recipe

Ingredients:
1 cup quinoa
2 cups water
1 batch taco seasoning
1 ear corn (grilled and kernels cut from cob)
1 cup zucchini (grated)
1 cup black beans
1 jalapeno (sliced)
1 green onion (sliced)
1/4 cup cilantro (chopped)
1 tablespoon oil
1 lime (juice)
salt and pepper to taste
1/4 cup cotija (crumbled)

Directions:
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 cotija cheese.

Similar Recipes:
Corn and Zucchini Quesadillas
Corn and Black Bean Quinoa Salad
Zucchini and Kimchi Quinoa Salad
Taco Salad
Pesto Zucchini and Corn Quinoa Salad

33 comments:

VeggieGirl said...

Mmm, mmm seasonal goodness!

Katrina said...

That looks delicious right now!

Amy said...

That looks really good, Kevin. I would even take it one step further and maybe wrap it all up in a tortilla.

Mary said...

Kevin, I love the combinations you've used here. Have you done any cooking with cilantro flavored oil? I

Valerie@CookingSharp said...

Looks delicious...I wonder how it would taste with barley instead of quinoa? I have some barley on hand...I'll have to try that!

nithya at hungrydesi said...

great way to make quinoa - we've got so much good corn this summer...love it!

screwdestiny said...

Oh man, that looks so delicious. I think I'm gonna have to try this recipe.

Dani said...

This is such a great idea - all of your dishes are so creative and seem so yummy!! I can't wait to try this out, thanks for sharing =)

My Asian Kitchen said...

your salad have vibrate lovely color combine!! I bet this salad must taste good!!

Jenn said...

Another fun recipe from you. If I ever have a craving for a taco I can have it in a salad and not feel the slightest guilt and I have no idea why since I love tacos.

Cucinista said...

A great summer salad.

GarlicBOSS said...

Great looking salad

Rosa's Yummy Yums said...

Beautiful, colorful and surely delicious!

Cheers,

Rosa

Jennifer said...

This sounds so good. I have a difficult time getting my husband to eat quinoa, but with the taco seasoning I think I just may be able to! Thanks Kevin!

Pam said...

I love mexican...so pretty!

Jamie said...

Delicious way to flavor vegetables. Looks so good!

The Pettits said...

Awesome!! This post came JUST in time for my Taco-Themed House Party! WOOT WOOT!! Can't wait to try it ... I will let you know if it's a hit. It's bound to be because you're the best Kevin! XOXO

Danielle said...

Your recipes always look amazing!! This one is just out of this world!

Bellini Valli said...

I wish I could find the cotija cheese here:D

Joanne said...

great salad Kevin! You are so good at combining flavors and using traditional themes in new ways.

croquecamille said...

Sounds fantastic! I do have some zucchini from my CSA to use up, and a bag of quinoa languishing in the pantry... thanks for the idea!

Cooking with Michele said...

I haven't eaten all day (too busY ripping out my zucchini plants - see why on my blog post today), and this has me totally drooling. If I only hadn't sworn off anymore zucchini this summer...

Shane and Kim said...

I just found your blog today while looking for something that wasn't fried to do with the zucchini. I loved your ideas!! Thanks for sharing.
All your recipes look so delicious. Can't wait to try them.

teresa said...

love love love it!

Dana said...

I think corn and quinoa are such a great match. Great job here!

MrsD said...

I made this tonight and my husband and i really loved it. Thanks for posting it.

Chris said...

I like that you grilled the corn first. IMO, that brings out the sweetness in the corn. We did that for a maque choux last night and it was awesome!

kellypea said...

What a fabulous combo of flavors. Love the whole taco idea with the quinoa.

Peabody said...

Awesome. The more you can do with quinoa the better, I love the stuff.

Yiannab said...

Made this tonight and it was so good! My husband actually had thirds. Couldn't find cotija cheese so used Feta instead.

Kristin said...

I love quinoa, the "super grain". Your salad looks amazing!! I've been doing a lot of cooking with it too! Check out my mediterranean salad here http://kristineatsmenow.blogspot.com/2009/08/mediterranean-quinoa-salad.html

Sarah said...

I printed this out months ago when searching for quinoa recipes and FINALLY made it last night for a salad party. It was a huge hit! And I will definitely be making this many more times. I would love to talk about it on my blog, linking to the original recipe here, if that is ok with you? Thank you for such a wonderful fresh-tasting recipe. I used 2 ears of corn and only half a jalapeno because I have an 8, 5 and 2 year old. And they LOVED it!

Elisa @ What the Vita said...

Loved this dish - added chicken and used feta cheese instead, thanks for sharing the recipe!

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