Mexican Quinoa

Serves 6-8

2 ears corn, husks removed
I medium zucchini, cut lengthwise into 1/4 inch planks
6 tablespoons extra virgin olive oil
1/4 cup lime juice
1 1/2 teaspoons ground cumin
3 cups cooked quinoa
3 cups baby arugula
1 (15 ounces) can no-salt-added black beans, rinsed
1 cup pico de gallo, divided
1/2 cup chopped fresh cilantro, divided
3/4 cup crumbled cotija cheese, divided
1 avocado, diced, divided


Preheat a gas grill or charcoal grill to medium (350-400 degrees F).

Grill corn, uncovered and turning occasionally, until tender and charred on all sides, about 10 minutes.

Grill zucchini uncovered and turning once, until charred and tender, about 2 minutes per side. (Alternatively, heat a grill pan coated with cooking spray over medium-high heat. Grill corn, turning occasionally, until charred and tender, 4 to 5 minutes. Grill zucchini, turning once, until charred and tender, about 2 minutes per side.)

Coarsely chop zucchini and cut kernels from the cobs.

Whisk oil, lime juice, and cumin in a large bowl.

Add the zucchini, corn, quinoa, arugula, beans, and a half each of pico de gallo, cilantro, cheese, and avocado.

Gently toss to combine.

Top with the remaining pico de gallo, cilantro, cheese and avocado.