Southwest Quinoa Salad
Made with roasted sweet potatoes, corn and black beans, this Southwest quinoa salad is vegan and gluten free, and hearty with 28g protein/ser
Servings 4 servings
Calories 628kcal
Ingredients
- 3 ½ tablespoons olive oil divided
- 1 cup uncooked tri-color quinoa rinsed and drained
- 1 teaspoon salt plus more to taste
- 2 medium sweet potatoes cut into ½ inch cubes
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- freshly cracked black pepper to taste
- 1 (15 ounce) can black beans drained and rinsed
- 1 (10 ounce) bag frozen corn thawed
- 1 bell pepper stemmed, seeded, and diced
- ¼ red onion finely chopped
- 1 avocado pitted and chopped
- 1 lime zested and juiced
- ¼ cup finely chopped fresh cilantro
Instructions
Roast sweet potatoes
- Preheat oven to 425°F and line a baking sheet with parchment paper. 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.
Cook quinoa
- Heat ½ tablespoon oil in a medium save pot over medium high heat. Add quinoa and toast until fragrant, 2 minutes.
- 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.
- Cook for 15 minutes, remove from heat (while keeping the pot covered) and let stand for an additional 5 minutes. Fluff and keep warm.
Assemble Salad
- 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.
- Season to taste with kosher salt and black pepper. Mix and serve immediately or let cool and serve chilled.
Video
Notes
Storage: Store covered in the fridge for 1 to 2 days. Without avocado, it will keep well for up to 4.
Nutrition
Calories: 628kcal | Carbohydrates: 93g | Protein: 18g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Sodium: 865mg | Potassium: 1518mg | Fiber: 21g | Sugar: 7g | Vitamin A: 17283IU | Vitamin C: 60mg | Calcium: 119mg | Iron: 6mg