Southwest Quinoa Salad

Southwest Quinoa Salad

Ingredients

  • • 2 15 oz cans black beans, rinsed & drained
  • • 2 15 oz cans kidney beans, rinsed & drained
  • • 1 15 oz can corn, rinsed & drained
  • • 1 large red bell pepper, diced
  • • ½ red onion, diced
  • • ½ cup cilantro (or more to taste)
  • 2 Tbsp honey
  • 4-5 Tbsp olive oil
  • ¼ tsp cayenne pepper
  • 4-5 Tbsp fresh lime juice
  • 2 garlic cloves, diced or ½ tsp garlic powder
  • salt & pepper (to taste)
  • ¼ tsp paprika
  • ¼ tsp cumin
  • 1 cup quinoa, rinsed and drained
  • Juice from half a lime
  • 1 large sweet potato, peeled and diced
  • pinch of cumin, paprika, cayenne pepper, salt & pepper = southwest seasoning mix
  • 2 Tbsp olive oil
  • Romaine lettuce
  • 1 avocado, sliced
  • 1 roma tomato, sliced

Directions

  1. Rinse and drain black beans, kidney beans, and corn.
  2. Dice the red pepper, red onion, and mince the garlic.
  3. Combine olive oil, honey, lime juice, garlic, cayenne, paprika, & cumin in a small bowl. Stir to combine.
  4. Add beans, corn, peppers, onion & roughly chopped cilantro to a large bowl. Pour dressing over the top. Mix to combine.
  5. Season with salt & pepper.
  6. Put in the fridge for 2-3 hours to let flavors meld.
  7. Cook quinoa according to package directions. Let cool.
  8. Preheat the over to 400 degrees. Peel and dice the sweet potato into small chunks. Toss in olive oil and southwest seasoning mix. Lay on a parchment lined tray and bake for 20 minutes. Turn halfway through.
  9. Add quinoa & sweet potatoes to the large bowl with the bean salad, stir to combine. Squeeze the juice from half a lime over the top, stir and serve over romaine lettuce.
  10. Top with avocado chipotle sauce and slices of avocado and tomatoes.