Southwestern Quinoa Salad
Ingredients
1 cup quinoa rinsed
1 large sweet potato chopped into bite-size chunks
1 large red bell pepper or orange; cored, seeded, and diced
1 cup black beans rinsed
1 cup corn
1/4 cup red onion minced
1/4 cup cilantro minced
1 medium avocado chopped
1/4 cup olive oil
1 lime squeezed
1 tsp chili powder
1/4 tsp cayenne
1 pinch cumin
Cooking Instructions
Preheat oven to 400*F.
Toss sweet potato chunks with 1/2 teaspoon of olive oil, and season with salt and pepper to taste. Arrange evenly on a baking sheet.
Bake for 25-30 minutes or until tender. Allow potatoes to cool afterward.
Cook quinoa according to package instructions, and allow it to cool.
In a large mixing bowl combine quinoa, sweet potatoes, corn, bell pepper, black beans, onion, cilantro, and avocado.
Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, and salt and pepper.
Gently toss the salad to combine.
Serve immediately or store in the fridge for later.
Southwestern Quinoa Salad
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Servings: 4
Calories: 447 Per Serving
Meal Type
Nutrition Facts
Calories: 447kcal | Carbohydrates: 55g | Protein: 14g | Fat: 25g | Saturated Fat: 3g | Sodium: 65mg | Potassium: 1134mg | Fiber: 15g | Sugar: 5g | Vitamin A: 13785IU | Vitamin C: 67mg | Calcium: 72mg | Iron: 4mg
Applied Diet Types
Ingredients
1 cup quinoa rinsed
1 large sweet potato chopped into bite-size chunks
1 large red bell pepper or orange; cored, seeded, and diced
1 cup black beans rinsed
1 cup corn
1/4 cup red onion minced
1/4 cup cilantro minced
1 medium avocado chopped
1/4 cup olive oil
1 lime squeezed
1 tsp chili powder
1/4 tsp cayenne
1 pinch cumin
Cooking Instructions
Preheat oven to 400*F.
Toss sweet potato chunks with 1/2 teaspoon of olive oil, and season with salt and pepper to taste. Arrange evenly on a baking sheet.
Bake for 25-30 minutes or until tender. Allow potatoes to cool afterward.
Cook quinoa according to package instructions, and allow it to cool.
In a large mixing bowl combine quinoa, sweet potatoes, corn, bell pepper, black beans, onion, cilantro, and avocado.
Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, and salt and pepper.
Gently toss the salad to combine.
Serve immediately or store in the fridge for later.