Zucchini and Corn Taco Seasoned Quinoa Salad from Closet Cooking
(makes 2 light meal sized servings or 4 side dish sized servings)

1 cup quinoa
2 cups water
1 batch taco seasoning
1 ear corn (grilled and kernels cut from cob)
1 cup zucchini (grated)
1 cup black beans
1 jalapeno (sliced)
1 green onion (sliced)
1/4 cup cilantro (chopped)
1 tablespoon oil
1 lime (juice)
salt and pepper to taste
1/4 cup cotija (crumbled)

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.