Go Back
+ servings
Warm Zucchini-Quinoa Salad with Blistered Corn and Poblanos
Print Recipe
5 from 1 vote

Warm Zucchini-Quinoa Salad with Blistered Corn and Poblanos

A colorful warm main meal salad
Prep Time30 minutes
Total Time30 minutes
Course: Main Course, Salad
Cuisine: Mexican
Servings: 2 about 4 cups
Calories: 481kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

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