Southwest Quinoa Salad with Chili-Lime Dressing

Cook’s notes: This recipe reflects the flavors of our region and is simply delicious. We had leftover sweet potatoes to use. It is vegetarian (vegan) and quite hearty. 

Combine all items in a bowl:

2 cups cooked quinoa
1.5 steamed medium sweet potatoes: Scrub, pierce with a fork, and microwave it on the potato setting. Let cool, then peel and dice.
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 cup cherry tomatoes (or more, to taste), halved
1/2 to 3/4 avocado, diced
1 to 2 diced scallions

Add the dressing and stir to coat. 

 

Chili-Lime Dressing

This is easy to make in a mini food processor or blender. You can also put the dressing ingredients in a tightly sealed jar and shake vigorously to combine. Makes 1/2 cup.

3 Tablespoons lime juice
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 teaspoon minced garlic
3/4 teaspoon chili powder
3/4 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

 

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