Go Back
Warm Zucchini-Quinoa Salad with Blistered Corn and Poblanos

Warm Zucchini-Quinoa Salad with Blistered Corn and Poblanos

Prep Time 30 minutes
Total Time 30 minutes


  • 2 small zucchini ends trimmed
  • 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
  • 4-5 scallions chopped
  • 1/4 cup fresh cilantro minced


  • juice of 2 limes about 4 tablespoons
  • 1/4 cup olive oil
  • salt and pepper


  • Slice zucchini into quarters lengthwise and trim away any seedy flesh. Cut each quarter into small 1/2 inch pieces. Place cut zucchini in a colander, sprinkle with about 1/2 teaspoon salt, and set over a sink for at least 15 minutes so zucchini can release some moisture.
  • Grill corn and poblano pepper until lightly charred. Remove from grill and let cool slightly
  • Pat zucchini dry with a paper towel, and place it in a large mixing bowl.
  • Cut kernels from corn, and cut poblano into 1/2-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.