Monday, August 17, 2015

Tex-Mex Quinoa Salad

This recipe is a great side dish at dinner, a lovely lunch to make over the weekend and pack during the week or even for breakfast with an egg on top. Enjoy!


Tex-Mex Quinoa Salad
  • 1 cup quinoa, cooked with 2 cups water
  • 1 large sweet potato
  • 1/2 cup corn
  • 1 can black beans, drained and rinsed
  • 2-3 roma tomatoes
  • 1 bunch cilantro
  • 3-4 tablespoons olive oil
  • Salt and Pepper
  • 1 lime, zested and juiced
  • 1 teaspoon smoked paprika, to taste
  • 1-2 teaspoons cumin, to taste
  1. Cook quinoa according to package directions.
  2. Preheat oven. Peel and cube sweet potato. Toss with 1-2 tablespoons olive oil, salt and pepper, smoked paprika and cumin. Roast 30-40 minutes or until tender and browned. 
  3. Toss quinoa with corn, cooked sweet potato, black beans, tomato, chopped cilantro, zest and juice from lime and a bit more olive oil. 

Feel free to top with cubes of avocado, chicken, etc.

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