Zesty Mexican Quinoa Salad

Loaded with fiber and lots of fresh veggies, this awesome salad tastes great warm or chilled, making it an excellent pot-luck or not-sad desk lunch option. Feel free to fold in some diced avocado right before serving, if you like.

PREP TIME: 10 minutes
COOK TIME: 5 minutes

2 cups quinoa, cooked according to package instructions
1 15-ounce can of black beans, rinsed and drained
1 large zucchini, chopped
1 medium red onion, finely chopped
1 cup cherry or grape tomatoes, halved
1/2 jalapeño pepper, finely chopped
1 cup corn kernels
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil, divided
Juice from 4 fresh limes
Salt and pepper, to taste

Heat a skillet to medium-high. Add 2 teaspoons olive oil and sauté zucchini until beginning to brown, about 3-4 minutes. Remove from heat and let cool for a few minutes.

In a large, non-reactive bowl, toss all salad ingredients together lightly. Season with salt and pepper to taste. Let salad stand for at least an hour before serving.