Taco Seasoned Quinoa Zucchini Black Bean Corn Salad

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.

Corn Salad

If it's late spring or summer you probably already have everything on hand to make this refreshing corn salad.  It's also good scooped on top of tortilla chips, or pita chips like a salsa. You can make this salad a day ahead, so it's great for pot lucks. Great as a side dish if you are making enchilada's, or burgers. Also good inside burritos.

fresh OR frozen sweet corn to equal 4 cups ( usually about 8 ears if using fresh ears of corn)
1/2 large red pepper, seeded and chopped
1/4 of a red onion, peeled and chopped
1 jalapeño pepper, seeded and chopped
1 pint cherry tomatoes, cut in half, (or grape tomatoes left whole)
1/2 of a bunch of cilantro, chopped (or more if you love cilantro like me!) ..or use fresh basil
1/3 cup lime juice
1/3 cup olive oil
salt and fresh cracked pepper to taste

Place frozen OR fresh corn in a pot with a 1/4 cup water to steam 3-5 minutes only (you do not want to overcook the corn) Drain the corn and rinse with cold water to stop the cooking process; drain well.

Place steamed corn in a serving bowl and toss with remaining ingredients. Place in the refrigerator to chill at least 2 hours. This can be made a few hours, or one day ahead of serving. Enjoy! Best served at room temperature.

*Makes about 6 cups

Southwestern Chopped Salad topped with Grilled Chicken

1 head romaine lettuce, chopped
15 oz can black beans, rinsed and drained
1 red or orange bell pepper, chopped
1 pint cherry tomatoes, cut in halves, or chopped
2 cups corn, fresh or frozen (if frozen, thawed)
5 green onions, chopped

Mix all in a bowl and top with dressing of your choice. I use the creamy cilantro-lime dressing. (recipe in the side bar) I also topped it with some grilled chicken and sliced avocado for a complete meal.

**this makes a lot. About 4 main dish servings, or 6 to 8 side dish servings. So half or quarter the recipe to suit your needs. Its great left over for lunch - just don't dress it until serving time.

Mom's Corn Casserole

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• 1 - 1lb can cream style corn
• 1 cup dry bread crumbs
• 1 cup of canned milk (Carnation evaporated milk)
• sharp cheese
• bacon

In a bowl mix corn, bread crumbs and milk. Place in a baking dish. Cut cheese and bacon into squares and place on top of corn mixture in a checker board pattern. Bake 325 degrees for a glass dish 1 hour and 15 minutes. 350 degrees for metal baking dish.