INGREDIENTS
1/4 cup
Cilantro, fresh
2
ears Corn, on the cob
1 cup
Grape or cherry tomatoes
2
Limes (about 4 tablespoons), juice of
1
Poblano pepper, medium
4
Scallions
2
Zucchini, small
1 cup
Quinoa, cooked
1
Kosher salt
1
Salt and pepper
1/4 cup
Olive oil