Quinoa Black Bean Salad

Ingredients

• 2 ears corn, husks removed
• 1 medium zucchini, cut lengthwise into 1/4-inch planks
• 6 tablespoons extra-virgin olive oil
• ¼ cup lime juice
• 1 ½ teaspoons ground cumin
• 3 cups cooked quinoa
• 3 cups baby arugula
• 1 (15 ounce) can no-salt-added black beans, rinsed
• 1 cup pico de gallo, divided
• ½ cup chopped fresh cilantro, divided
• ¾ cup crumbled cotija cheese, divided
• 1 avocado, diced, divided

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