Zucchini and Corn Taco Seasoned Quinoa Salad

Ingredients

• 1 cup black beans 
• 0.3 cup cilantro leaves chopped ()
• 0.3 cup cotija crumbled ()
• 1  ear corn (grilled and kernels cut from cob)
• 1  green onion sliced ()
• 1  jalapeño sliced ()
• 1  juice of lime (juice)
• 1 tablespoon oil 
• 1 cup quinoa 
• 2 servings salt and pepper to taste
• 1  batch taco seasoning 
• 2 cups water 
• 1 cup zucchini grated ()

Equipment

• bowl

Directions

1. Simmer the quinoa in the water along with the taco seasoning until the water is absorbed, about 20 minutes.
2. Mix the quinoa, corn, zucchini, black beans, jalapeno pepper, green onion and cilantro in a large bowl.
3. Mix the oil, lime juice, salt and pepper in a small bowl.
4. Toss the salad in the dressing and serve garnished with cotija cheese.