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Southwest Quinoa Salad
Ingredients
3 ½ tablespoons
olive oil
1 cup
uncooked tri-color quinoa
1 teaspoon
salt
2 medium
sweet potatoes
1 ½ teaspoons
cumin
1 teaspoon
chili powder
black pepper
to taste
1 (15 ounce) can
black beans
1 (10 ounce) bag
frozen corn
1
bell pepper
¼
red onion
1
avocado
1
lime
¼ cup
chopped cilantro
Instructions
STEP 1
Preheat oven to 425°F and line a baking sheet with parchment paper.,
STEP 2
Toss sweet potatoes, 2 tablespoons oil, ½ teaspoon salt, cumin, chili powder, and black pepper. Arrange on prepared sheet and roast until golden brown, 25-30 minutes, mixing potatoes halfway through.,
STEP 3
Heat ½ tablespoon oil in a medium pot over medium high heat. Add quinoa and toast until fragrant, 2 minutes.,
STEP 4
Add 1 ¾ cup water and ½ teaspoon salt. Bring to a boil, then turn heat to low and reduce to a gentle simmer and cover.,
STEP 5
Cook for 15 minutes, remove from heat (while keeping the pot covered) and let stand for an additional 5 minutes. Fluff and keep warm.,
STEP 6
To pot of cooked quinoa, add roasted sweet potatoes, remaining 1 tablespoon olive oil, beans, corn, pepper, red onion, avocado, lime juice, zest, and fresh cilantro.,
STEP 7
Season to taste with kosher salt and black pepper. Mix and serve immediately or let cool and serve chilled.
Nutrition Facts
(per serving)
Calories:
357 calories
Servings:
4 servings
Carbohydrates:
54 g
Fat:
14 g
Fiber:
11 g
Protein:
10 g
Sugar:
3 g
Meal Effort
Preparation:
20 minutes
Cook:
50 minutes
Total:
1 hrs 10 mins