Southwest Quinoa Salad
User Reviews
5
Southwest Quinoa Salad
Description
The salad starts with roasting cubed sweet potatoes tossed in olive oil, salt, cumin, chili powder, and black pepper until tender and caramelized, adding a warm, earthy sweetness. Meanwhile, quinoa is toasted in oil then cooked with water and salt until fluffy. Combining the roasted sweet potatoes and quinoa creates a nutty and sweet foundation.
Next, black beans, thawed corn, diced bell pepper, finely chopped red onion, and chopped avocado are added for freshness, creaminess, and contrasting textures. Lime juice and zest provide acidity and brightness, while chopped cilantro adds herbal notes. Olive oil and seasoning adjust the flavor and mouthfeel, creating a balanced and filling salad suitable for serving warm or chilled.
The spice blend and roasting give character to the dish, while the triangular layers of flavors and textures make it versatile for meals or side dishes.
Store covered in the refrigerator for 1 to 2 days, or up to 4 days if avocado is omitted to prevent browning.
Ingredients
- 3 ½ tablespoons olive oil divided
- 1 cup quinoa rinsed and drained, uncooked, tri-color
- 1 teaspoon salt plus more to taste
- 2 sweet potato cut into ½ inch cubes, medium
- 1 ½ teaspoons cumin
- 1 teaspoon chili powder
- black pepper to taste
- 1 (15 ounce) can black beans drained and rinsed
- 1 (10 ounce) bag corn thawed, frozen
- 1 bell pepper stemmed, seeded, and diced
- ¼ red onion finely chopped
- 1 avocado pitted and chopped
- 1 lime zested and juiced
- ¼ cup cilantro chopped
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.
Notes
- Store the salad covered in the refrigerator for 1 to 2 days to maintain freshness.
- For longer storage up to 4 days, omit avocado to prevent browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 93g | 31% |
| Protein | 18g | 36% |
| Fat | 24g | 37% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 865mg | 36% |
| Potassium | 1518mg | 32% |
| Fiber | 21g | 84% |
| Sugar | 7g | 14% |
| Vitamin A | 17283IU | 346% |
| Vitamin C | 60mg | 67% |
| Calcium | 119mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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