Southwest Quinoa Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 2 15 oz cans Black beans
  • 1/2 cup Cilantro
  • 1 15 oz can Corn
  • 2 Garlic cloves
  • 2 15 oz cans Kidney beans
  • 1/2 Lime, juice from
  • 1 Red bell pepper, large
  • 1/2 Red onion
  • 1 Roma tomato
  • 1 Romaine lettuce
  • 1 Sweet potato, large

• Condiments

  • 2 tbsp Honey, raw
  • 4 tbsp Lime juice, fresh

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 tsp Cayenne pepper
  • 1/4 tsp Paprika
  • 1 Pink seat salt & pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

• Nuts & Seeds

  • 1/4 tsp Cumin
  • 1 pinch Cumin

Found on staceyhomemaker.com

Description

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 raw 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
• Pink seat 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

• Rinse and drain black beans, kidney beans, and corn.
• Dice the red pepper, red onion, and mince the garlic.
• Combine olive oil, honey, lime juice, garlic, cayenne, paprika, & cumin in a small bowl. Stir to combine.
• Add beans, corn, peppers, onion & roughly chopped cilantro to a large bowl. Pour dressing over the top. Mix to combine.
• Season with salt & pepper.
• Put in the fridge for 2-3 hours to let flavors meld.
• Cook quinoa according to package directions. Let cool.
• 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.
• 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.
• Top with avocado chipotle sauce and slices of avocado and tomatoes.