I had some quinoa and zucchini to use and found this recipe on closetcooking website. I actually had all the ingredients on hand and this is a keeper - simple, quick and yummy - my kind of recipe! I had a homemade flour tortilla on hand, so I made a taco with the filling and garnished with chopped tomato and avocado.
Serves 2 hungry people as a main dish, or 4 -6 normal side dish servings
1 cup quinoa, rinsed and drained
1 3/4 cup water ( the recipe calls for 2 cups, but I feel this ratio makes quinoa mushy)
1 batch taco seasoning ( see recipe below)
1 ear corn, grilled, and kernels cut off the cob ( or 3/4 cup frozen corn, thawed)
1 zucchini, grated with a box grater ( 1 small zucchini)
1 cup black beans
1 jalapeño, seeded and chopped
2 green onions, sliced
1/4 cup fresh cilantro, chopped
1 Tablespoon olive oil
juice of 1 lime
salt and pepper to taste
1/4 cup cotija, or feta cheese, crumbled
Put rinsed quinoa in a medium sauce pan with taco seasoning and water. Bring to a simmer, cover and simmer until all water is absorbed, about 20 minutes. Remove from heat and let cool.
In a large bowl mix the cooked quinoa, corn, zucchini, black beans, jalapeno, green onions and cilantro.
Mix the olive oil and lime juice a little salt and pepper to taste. Toss the salad with the dressing and serve garnished with the cheese.
One batch Taco Seasoning:
1 Tablespoon chili powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon salt ( I only used 1/2 tsp)
1 teaspoon pepper
Mix spices together in a small bowl.
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