Quinoa, Corn & Zucchini Salad

with Salsa Macha & Creamy Guacamole

30 MIN

2 Servings

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From the Test Kitchen

This vibrant vegetarian dish features a bed of hearty quinoa (tossed with sautéed summer vegetables) topped with rich fried eggs, creamy guacamole, and our take on salsa macha—a beloved Mexican condiment that combines dried chile peppers, nuts, seeds, and olive oil for deliciously bold, spicy flavor.
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Dietary Information

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Vegetarian

Nutrition

PER SERVING
Calories

770 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Pasture-Raised Eggs
½ cup Tricolor Quinoa
2 ears Of Corn
4 oz Grape Tomatoes
2 Scallions
1 Zucchini
1 Lime
2 Tbsps Raw Pepitas
¼ cup Guacamole
2 tsps Chipotle Chile Paste
1 tsp Black & White Sesame Seeds
3 Tbsps Roasted Peanuts
¼ cup Sour Cream
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa

Remove the honey from the refrigerator to bring to room temperature. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Drizzle with olive oil and season with salt and pepper; cover to keep warm.

2 Prepare the ingredients & make the salsa macha

Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Medium dice the zucchini. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Place in a bowl; season with salt and pepper. Quarter the lime. Roughly chop the peanuts. To make the salsa macha, in a bowl, combine the chopped peanuts, sesame seeds, honey (kneading the packet before opening), the juice of 2 lime wedges, a drizzle of olive oil, and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Taste, then season with salt and pepper if desired. In a separate bowl, combine the guacamole and sour cream. Taste, then season with salt and pepper if desired.

3 Cook the vegetables & finish the quinoa

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the sliced white bottoms of the scallions, pepitas, and seasoned tomatoes. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Transfer to the pot of cooked quinoa; stir in the juice of the remaining lime wedges. Taste, then season with salt and pepper if desired. Wipe out the pan.

4 Fry the eggs & serve your dish

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished quinoa topped with the fried eggs, creamy guacamole, and salsa macha. Garnish with the sliced green tops of the scallions. Enjoy!