BLT Wedge Salad with Charred Corn
Summer calls for an update to my favorite crispy salad!
Ok, obviously this is not actually a taco, or going into tacos. But it seemed like less of a transgression than claiming this was “Mexican” or even “Mexican-ish.” Basically, it incorporates a lot of flavors you might also find at taco night. Green chiles, bell peppers and so forth.
And more importantly, it’s pretty darn tasty.
Dave and I made this one night when we hadn’t really made a plan. It’s not instant, but it’s a pretty quick meal (especially if you happen to have quinoa on hand).
I had originally intended to add some black beans, too, but I forgot… and I don’t think it needs it. If you find yourself wanting to add heft, I’m sure they could be added with very few changes.
Here’s what you need:
NOTE: As you can see from the photos, this made us a small dish. I would estimate that it would take 2 of the recipe below to fill a 9×9 “brownie pan.”
1 cup diced zucchini
2 cloves garlic, minced
1/2 cup white onion
1/2 cup diced red bell pepper
1 diced medium-hot chile
2 Tbsp. canned green chiles
1/2 cup diced fresh tomatoes
1/4 tsp. cumin powder
1/4 tsp. coriander powder
1 1/2 cups cooked quinoa
3/4 cup shredded “Mexican” cheese, divided
Heat 2 Tbsp. oil in a skillet, then saute the zucchini, onion, bell pepper and chile until softened. Season heavily with salt. Add in the garlic and sautee for 2-3 more minutes.
Add the canned green chiles, diced tomatoes, cumin, coriander, quinoa and half of the cheese to the pan and toss to combine. Transfer to a baking dish and sprinkle the rest of the cheese evenly on top.
Turn on your oven’s broiler and place the dish in the oven for just a few minutes – be sure to keep an eye on it! You are looking for browning on the cheese before you take it out.