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Southwestern Quinoa Salad

Southwestern Quinoa Salad

This salad bowl is so flavorful and perfect for meal prepping!

  • 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
  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.

Photos from: https://www.eatingbirdfood.com/southwestern-quinoa-salad/

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