Description
Bright, hearty, and packed with texture, this Southwestern Quinoa Salad features nutty quinoa, roasted sweet potato, creamy avocado, and smoky spices. A perfect dish for lunch or dinner.
Ingredients
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth or water
- 1 large sweet potato, peeled and diced (about 2 cups)
- 1 (15 oz) can black beans, rinsed and drained
- 1 avocado, diced
- 1 red bell pepper, diced
- 1/2 cup corn (fresh, frozen, or canned)
- 1/4 cup red onion, finely chopped
- 1/4 cup cilantro, chopped
- Juice of 2 limes (about 3–4 tablespoons)
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Toss the diced sweet potato with 1 tablespoon olive oil, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and a pinch of salt and pepper. Spread in a single layer.
- Roast the sweet potatoes for 25–30 minutes, turning once, until tender and lightly browned. Remove from oven and let cool slightly.
- Rinse quinoa under cold water to remove bitterness. Drain well.
- Bring 2 cups vegetable broth or water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit, covered, for 5 minutes. Fluff with a fork.
- Combine the fluffed quinoa, roasted sweet potatoes, black beans, red bell pepper, corn, red onion, and cilantro in a large bowl.
- Whisk together lime juice, remaining olive oil, cumin, chili powder, and salt and pepper in a small bowl. Taste and adjust seasoning.
- Pour the dressing over the salad and toss gently. Fold in diced avocado just before serving.
- Serve warm, at room temperature, or chilled.
Notes
Great for meal prep! Store the quinoa/bean/sweet potato base separately from avocado and dressing. Assemble when ready to eat.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Southwestern