This Southwestern Quinoa Salad is such a simple, healthy dinner and I especially love it in the summer months. It’s light, but filling. And sweet potatoes, black beans, and corn are one of the best combinations, right?! You can eat it as an entree, side dish, or my favorite way…lettuce wraps!
4 as a main dish, 6-8 as a side.
2 cups water or vegetable broth
1 cup quinoa; rinsed
2 sweet potatoes; cubed
2 Tablespoons olive oil
1 cup frozen corn kernals
1 can black beans; rinsed and drained
1 red pepper; diced
2 green onions; chopped
1/4 cup fresh cilantro; chopped
1 lime; juiced
salt and pepper to taste
Optional toppings: avocado, salsa, sour cream, shredded cheese, jalapeño
1. Preheat oven to 400 degrees. Toss cubed sweet potatoes in olive oil, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes until tender.
2. Bring water or vegetable broth to a boil in a medium to large pot. Add quinoa, reduce heat and simmer for 15 minutes.
3. Once quinoa has finished cooking, add the corn, black beans, red pepper, green onions, cilantro, and cooked sweet potatoes on top of the quinoa. Add the lime juice, salt, and pepper. Toss to combine.