Zucchini and Corn Taco Seasoned Quinoa Salad

Name: Zucchini and Corn Taco Seasoned Quinoa Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Mexican
Ingredients: 237 milliliters black beans; 59 milliliters cilantro (chopped); 59 milliliters cotija (crumbled); 1 ear corn (grilled and kernels cut from cob); 1 green onion (sliced); 1 jalapeno (sliced); 1 lime (juice); 1 Tbsp oil; 237 milliliters quinoa; 2 servings salt and pepper to taste; 1 batch taco seasoning; 473 milliliters water; 237 milliliters zucchini (grated)

Zucchini and Corn Taco Seasoned Quinoa Salad might be just the Mexican recipe you are searching for. One portion of this dish contains approximately 25g of protein, 17g of fat, and a total of 596 calories. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 2. If you have zucchini, jalapeno, green onion, and a few other ingredients on hand, you can make it. To use up the zucchini you could follow this main course with the Zucchini Dessert Squares as a dessert. It works well as a main course. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Simmer the quinoa in the water along with the taco seasoning until the water is absorbed, about 20 minutes.

Ingredients you will need

Taco Seasoning Mix

Quinoa

Water

Mix the quinoa, corn, zucchini, black beans, jalapeno pepper, green onion and cilantro in a large bowl.

Ingredients you will need

Jalapeno Pepper

Black Beans

Green Onions

Cilantro

Zucchini

Quinoa

Corn

Equipment you will use

Bowl

Mix the oil, lime juice, salt and pepper in a small bowl.

Ingredients you will need

Salt And Pepper

Lime Juice

Cooking Oil

Equipment you will use

Bowl

Toss the salad in the dressing and serve garnished with cotija cheese.

Ingredients you will need

Cotija Cheese

Equipment

Bowl

Ingredients

Servings:

237milliliters

black beans 59milliliters

cilantro (chopped)59milliliters

cotija (crumbled)1

ear corn (grilled and kernels cut from cob)1

green onion (sliced)1

salt and pepper to taste 1

batch taco seasoning 473milliliters

water 237milliliters

zucchini (grated)

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 58 dollars per bottle.