Southwestern Quinoa Salad
User Reviews
4.3
Southwestern Quinoa Salad
Description
Southwestern Quinoa Salad features cooked quinoa as its base, layered with roasted sweet potato chunks, black beans, corn, diced bell pepper, and minced red onion and cilantro. The dressing is made from olive oil, fresh lime juice, chili powder, cayenne, cumin, black pepper, and sea salt, which are gently tossed with the salad to evenly coat the ingredients. Roasting the sweet potatoes first softens them while bringing out sweetness that contrasts with the earthy beans and fresh vegetables.
The texture blends tender roasted potato pieces, slightly chewy quinoa, juicy bell pepper, and creamy avocado, creating a varied mouthfeel. The lime juice and spices add brightness and a touch of heat. This salad can be served immediately or chilled, making it suitable for warm weather meals or packed lunches.
For serving, the salad pairs well with crumbled queso fresco or feta cheese for added richness if desired. Adjusting seasoning before serving allows customization of spice and salt levels. It's a versatile dish that fits well as a light main course or as a side to grilled meats or vegetables.
Ingredients
- 1 cup quinoa rinsed and drained, uncooked
- 1 sweet potato chopped into bite size chunks, large
- 1 red bell pepper cored, seeded, and diced, or orange bell pepper
- 1 cup black beans rinsed and drained
- 1 cup corn frozen, thawed
- 1/4 cup red onion minced
- 1/4 cup cilantro fresh, minced
- 1 avocado chopped
- 1/4 cup olive oil 1/2 tablespoon
- lime juice of 1
- 1 teaspoon chili powder
- 1/4- 1/2 teaspoon cayenne pepper
- pinch cumin
- black pepper to taste, ground
- 1/2 sea salt plus more to taste
Instructions
- Preheat oven to 400°F.
- Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.
- Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.
- In a large mixing bowl combine quinoa, roasted sweet potatoes, corn, bell pepper, black beans, red onion, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. Add a sprinkle of queso fresco or feta cheese when serving, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 456kcal | 23% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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