Southwest Quinoa Salad with Vinaigrette
Ingredients
- cooked quinoa
- sweet potatoes
- sweet corn
- red pepper, diced
- yellow pepper, diced
- black olives, sliced
- jalapeno, finely chopped
- cilantro, chopped
- red onion, finely chopped
- black beans
- green pepper, chopped
- cherry tomatoes, halved
- firm avocado, diced
Vinaigrette
- juice of 2 limes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- pinch of salt
- 1/2 teaspoon agave nectar
Preparation
Cook quinoa according to package instructions and let it cool
Cube sweet potatoes, drizzle with extra virgin olive oil and chili lime seasoning, and roast at 400°F for 25 minutes
Add all salad ingredients to a large bowl and toss to combine.
Add vinaigrette ingredients to a blender and blend until smooth
Drizzle the vinaigrette over the salad and toss to combine. If making for a party or gathering, toss with dressing an hour or so before serving.
Optionally, serve with a dollop of plant-based Greek yogurt and spicy salsa.
