Southwest Quinoa & Bean Salad
This loaded quinoa salad with Southwestern flavors and a creamy tahini lime dressing is delicious. It is super hearty and full of black beans, corn and sweet potatoes. Perfect for a dinner salad or a lunch meal prep, this one is sure to be a favorite.
Cook Time 40 minutes mins
Course Appetizer, dinner, lunch, Main Course, Salad, Side Dish
Cuisine American, california, fusion, Tex-Mex
Servings 6
Calories 458 kcal
2 cups quinoa cooked and cooked, measured after cooking 2 sweet potatoes peeled and cubed 15 oz black beans canned, drained 1 cup frozen corn thawed ¼ red onion diced 1 tbsp olive oil ¼ Salt and pepper 1 cup Cole slaw mix red and green cabbage & carrots 2 avocados peeled and cubed ¼ cup sesame tahini 2 limes juiced ¼ cup water 1 bunch cilantro ½ tsp salt
First, cook quinoa according to boxes instructions and let cool
Then, preheat oven to 400
Next, on a sheet pan spread the sweet potato in a single layer, toss with olive oil and salt and bake for 25 minutes flipping once halfway
Make the dressing by combining tahini, lime juice, water, salt and cilantro in a blender and puree until creamy.
In a large bowl add the cloe slaw mix, cooled quinoa, sweet potatoes, avocadoes, corn and onions.
Last, add the dressing and toss well. Enjoy within 3 days for best quality.
Calories: 458 kcal Carbohydrates: 63 g Protein: 15 g Fat: 19 g Saturated Fat: 3 g Polyunsaturated Fat: 5 g Monounsaturated Fat: 11 g Sodium: 253 mg Potassium: 1114 mg Fiber: 17 g Sugar: 5 g Vitamin A: 10846 IU Vitamin C: 22 mg Calcium: 89 mg Iron: 4 mg
Keyword black beans, blender dressing, cilantro, Easy, glutenfree, healthy, quinoa, tahini