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
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
- Simmer the quinoa in the water along with the taco seasoning until the water is absorbed, about 20 minutes.
- Mix the quinoa, corn, zucchini, black beans, jalapeno pepper, green onion and cilantro in a large bowl.
- Mix the oil, lime juice, salt and pepper in a small bowl.
- Toss the salad in the dressing and serve garnished with cotija cheese.
VeggieGirl says
September 12, 2009 at 1:05 amMmm, mmm seasonal goodness!
Katrina says
September 12, 2009 at 1:42 amThat looks delicious right now!
Amy says
September 12, 2009 at 2:02 amThat looks really good, Kevin. I would even take it one step further and maybe wrap it all up in a tortilla.
Mary says
September 12, 2009 at 3:04 amKevin, I love the combinations you've used here. Have you done any cooking with cilantro flavored oil? I
Valerie@CookingSharp says
September 12, 2009 at 3:11 amLooks 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 says
September 12, 2009 at 3:37 amgreat way to make quinoa – we've got so much good corn this summer…love it!
screwdestiny says
September 12, 2009 at 3:53 amOh man, that looks so delicious. I think I'm gonna have to try this recipe.
Dani says
September 12, 2009 at 4:14 amThis 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 says
September 12, 2009 at 5:01 amyour salad have vibrate lovely color combine!! I bet this salad must taste good!!
Jenn says
September 12, 2009 at 6:37 amAnother 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 says
September 12, 2009 at 7:22 amA great summer salad.
GarlicBOSS says
September 12, 2009 at 7:32 amGreat looking salad
Rosa's Yummy Yums says
September 12, 2009 at 8:57 amBeautiful, colorful and surely delicious!
Cheers,
Rosa
Jennifer says
September 12, 2009 at 12:34 pmThis 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 says
September 12, 2009 at 1:00 pmI love mexican…so pretty!
Jamie says
September 12, 2009 at 1:15 pmDelicious way to flavor vegetables. Looks so good!
The Pettits says
September 12, 2009 at 3:11 pmAwesome!! 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 says
September 12, 2009 at 3:27 pmYour recipes always look amazing!! This one is just out of this world!
Bellini Valli says
September 12, 2009 at 3:38 pmI wish I could find the cotija cheese here:D
Joanne says
September 12, 2009 at 4:22 pmgreat salad Kevin! You are so good at combining flavors and using traditional themes in new ways.
Anonymous says
September 12, 2009 at 6:50 pmSounds 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 says
September 12, 2009 at 8:29 pmI 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 says
September 12, 2009 at 8:37 pmI 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 says
September 13, 2009 at 12:43 amlove love love it!
Dana says
September 13, 2009 at 2:56 amI think corn and quinoa are such a great match. Great job here!
MrsD says
September 13, 2009 at 3:53 amI made this tonight and my husband and i really loved it. Thanks for posting it.
Chris says
September 13, 2009 at 2:00 pmI 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 says
September 14, 2009 at 12:20 amWhat a fabulous combo of flavors. Love the whole taco idea with the quinoa.
Peabody says
September 14, 2009 at 4:05 amAwesome. The more you can do with quinoa the better, I love the stuff.
Anonymous says
September 15, 2009 at 12:52 amMade this tonight and it was so good! My husband actually had thirds. Couldn't find cotija cheese so used Feta instead.
Kristin says
September 19, 2009 at 1:55 amI 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 says
June 23, 2010 at 7:43 pmI 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 says
June 30, 2011 at 1:13 amLoved this dish – added chicken and used feta cheese instead, thanks for sharing the recipe!