Mexican Quinoa Salad with Corn & Zucchini

INGREDIENTS

<strong>Honey-Lime Vinaigrette </strong>

3 1/2 tbsp

extra virgin olive oil

2 tbsp

apple cider vinegar

juice of 2 limes

2 tbsp

honey

1/2 tsp

chili powder

1/4 tsp

cumin

1 tsp

salt, add more to taste

1/4 tsp

pepper, add more to taste

1/2 tsp

finely chopped fresh cilantro

<strong>For the salad</strong>

3 cups

cooked quinoa*

1 1/2 cups

cherry tomatoes, halved

1/2

English cucumber, diced

medium zucchini, chopped into quarters

ears of grilled corn, remove kernels (or 1 1/2 cups canned or frozen corn kernels)

3/4 cup

canned black beans, drained

1/2

red onion, diced

1 tbsp

chopped fresh cilantro (use parsley if not a fan), plus more for garnish

avocado, diced

1/4 cup

chopped kale (optional)

Optional toppings: Shredded Monterey Jack cheese, Feta, tortilla strips