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


  1. Preheat oven to 400*F.

  2. 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.

  3. Bake for 25-30 minutes or until tender. Allow potatoes to cool afterward.

  4. Cook quinoa according to package instructions, and allow it to cool.

  5. In a large mixing bowl combine quinoa, sweet potatoes, corn, bell pepper, black beans, onion, cilantro, and avocado.

  6. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, and salt and pepper.

  7. Gently toss the salad to combine.

  8. 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


  1. Preheat oven to 400*F.

  2. 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.

  3. Bake for 25-30 minutes or until tender. Allow potatoes to cool afterward.

  4. Cook quinoa according to package instructions, and allow it to cool.

  5. In a large mixing bowl combine quinoa, sweet potatoes, corn, bell pepper, black beans, onion, cilantro, and avocado.

  6. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, and salt and pepper.

  7. Gently toss the salad to combine.

  8. Serve immediately or store in the fridge for later.

This page is only available to members. Please Sign In or sign up for access.
X
X
X
X