Sweet Potato and Lime Quinoa Salad
Are you looking for a tasty dish you can bring to picnics and outdoor barbecues this summer? Or maybe you need some new inspiration for a clean but hearty salad that can hang out in the fridge all week for lunches or a few weeknight dinners? Whatever the need, I'm pretty sure this quinoa salad has you covered. It was the first thing I made after returning from our US trip a few days ago (you didn't even know I was gone, did you?! ;-). And a few months ago, it was the first thing that came to mind to deliver to a friend who just had a baby. It, or versions of it, are a staple in our house, but it wasn't until my friend asked for the recipe that it occurred to me to share this simple go-to favorite of ours with you.
This salad is like a good date. You can take it with you anywhere, and it will fit in. Heavy on sassy lime, a little smoky from ground cumin and paprika, and sweet and creamy from sweet potatoes and black beans, its bright and fresh flavors can accompany you into any season. For your everyday salad enjoy as is, but for bigger appetites or a dinner party jazz it up by topping with crumbled feta, avocado, and toasted pumpkin seeds.
Sweet Potato and Lime Quinoa Salad
Serves 6
Notes: For your everyday salad enjoy as is, but for bigger appetites or a dinner party jazz it up by topping with crumbled feta, avocado, and toasted pumpkin seeds.
- 2 medium sweet potatoes, cut in 1/2 in. (1.3 cm) dice
- 1-2 Tbsp. melted ghee (or coconut oil)
- Salt + pepper, to taste
- 1 1/2 cups (280 gr) quinoa, cooked
- 1 1/2 cups cooked black beans (or 15 oz can - rinsed + drained)
- 1/2 tsp. salt
- 1 red chili (or jalapeno), sliced - optional
- Fresh cilantro, to taste
Smoky Lime Dressing
- Juice from 1 1/2 juicy limes
- 3 Tbsp. apple cider vinegar
- 1/2 tsp. ground cumin
- 1/2 tsp. smoked paprika (or chipotle chili powder for more heat)
- 1/4 tsp. salt
- Freshly ground black pepper, to taste
- 1/4 tsp. honey
- 4 Tbsp. extra-virgin olive oil
- Preheat oven to 220°C/425°F. Place diced sweet potato on a large lined baking sheet, toss with ghee and salt and pepper to taste. Bake in oven for 12-15 minutes, until just tender. Alternatively, steam sweet potato. Place chopped sweet potato in a steamer insert over simmering water and steam until tender (~10 minutes, depending on the size of your pot).
- In the meantime make the dressing. Mix all ingredients in the bottom of a large, deep mixing bowl.
- Add cooked sweet potato, quinoa, black beans, salt, chili if using, and cilantro to the bowl with the dressing and gently toss to combine. Serve immediately or at room temperature.