Warm Zucchini-Quinoa Salad with Blistered Corn and Poblanos
A colorful warm main meal salad
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Main Course, Salad
Cuisine: Mexican
Servings: 2 about 4 cups
Calories: 481kcal
- 2 small zucchini ends trimmed
- ¼ teaspoon Kosher salt
- 2 ears corn on the cob
- 1 medium poblano pepper cut in half and seeded
- 1 cup cooked quinoa
- 1 cup grape or cherry tomatoes halved
- 4 scallions chopped
- ¼ cup fresh cilantro minced
Dressing
- juice of 2 limes about 4 tablespoons
- ¼ cup olive oil
- salt and pepper to taste
Slice zucchini into quarters lengthwise and trim away any seedy flesh. Place zucchini in a colander, sprinkle with about ½ teaspoon salt, and set over a sink for at least 15 minutes so the zucchini can release some moisture.
Pat zucchini dry with a paper towel.
Grill zucchini, corn, and poblano pepper until lightly charred. Remove from grill and let cool slightly
Cut kernels from corn, and cut poblano and zucchini into 1-inch pieces.
Add corn, poblano pepper, cooked quinoa, tomatoes, scallions and cilantro to the zucchini and toss well to combine.
Add dressing about 30 minutes before serving, and toss well to combine.
Serve warm, room temperature or refrigerated.
Calories: 481kcal | Carbohydrates: 48g | Protein: 10g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Sodium: 335mg | Potassium: 1054mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1368IU | Vitamin C: 97mg | Calcium: 70mg | Iron: 4mg