Quinoa and Summer Vegetable Salad

The summer is here and cookout season has begun! Don’t show up empty-handed. Consider making this healthy and refreshing summer salad that is filled with protein, vegetables, lots of nutrition, and guaranteed to make your friends and family ask for the recipe.
Yield: 6 servings (serving size: 2/3 cup)
1/2 cup chopped green onions (about 4)
1 garlic clove, minced
1 cup chopped red bell pepper (about 1)
1 cup chopped zucchini (about 1)
1 finely chopped seeded jalapeno pepper
1 cup fresh corn kernels (about 2 ears)
1 (15-ounce) can black beans, rinsed and drained
1 cup of quinoa (you may substitute this with brown rice or another healthy grain)
1 small container of cherry tomatoes
1 avocado (optional)
1/3 cup minced fresh cilantro
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 lime
Cook quinoa according to the package (usually 1 cup of water to 1 cup of quinoa). Grill or boil the corn and remove kernels.  Chop raw onions, garlic, zucchini, bell pepper, and jalapeño. Split cherry tomatoes into quarters. Combine quinoa, corn, garlic, onions, tomatoes, beans, bell pepper, and jalapeño together. Chop cilantro and stir in. Squeeze in one lime and sprinkle with salt and black pepper. Top with avocado.
Nutritional Information:
Amount per serving
Calories: 90 Calories from fat: 27% Fat: 2.7g Saturated fat: 0.2g Monounsaturated fat: 1.5g Polyunsaturated fat: 0.9g Protein: 3.7g Carbohydrate: 15.9g Fiber: 4.8g Cholesterol: 0.0mg Iron: 1.2mg Sodium: 232mg Calcium: 43mg