Mexican Quinoa Salad (With Black Beans and Sweet Potato)
Servings: 4 people
Sweet Potatoes
- 1½ pounds (680 g) sweet potatoes peeled and chopped into 1-inch (2cm) chunks
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
Salad
- 1½ cup (250 g) cooked quinoa or ½ cup (90 g) uncooked
- 1 can black beans 15 oz / 400 g can – drained and rinsed – or 1½ cups / 230 g cooked beans
- 1 cup (150 g) red bell pepper
- ½ cup (100 g) corn canned, fresh, or frozen
- ½ red onion chopped
- ¼ cup (50 g) jalapeños pickled or fresh
Dressing
- ¾ cup (20 g) cilantro use parsley if you don't like cilantro
- 4 tablespoons (60 ml) extra virgin olive oil
- 4 tablespoons (60 ml) lime juice
- 2 tablespoons (30 ml) maple syrup
- 1 clove garlic grated
- 1 teaspoon fresh ginger grated
- 1 teaspoon salt + black pepper to taste
- Roast the sweet potatoes: Preheat the oven to 400°F (200°C).Peel and cut 1½ pounds sweet potatoes into 1-inch (2.5 cm) chunks. Toss with about 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, a good pinch of salt, and black pepper.Spread in a single layer and roast for 20 minutes, or until tender when pierced with a fork.If needed, cook the quinoa according to the package directions.
- Make the dressing: Finely chop ¾ cup cilantro and add it to a small bowl with 4 tablespoons extra virgin olive oil, 4 tablespoons lime juice, 2 tablespoons maple syrup, 1 clove garlic (grated), 1 teaspoon fresh ginger (grated), 1 teaspoon salt, and black pepper.Whisk well to combine. You can also blend everything in a small blender.
- Marinate the black beans: Drain and rinse 1 can black beans well, shaking off as much water as possible.Add them to the dressing, toss well, and set aside while you prepare the vegetables.
- Toss the salad: Chop 1 cup red bell pepper and ½ red onion, drain ½ cup corn, and prepare ¼ cup jalapeños.Add them to a large bowl with 1½ cup cooked quinoa and roasted sweet potatoes. Add the black beans and all the dressing.Toss gently until everything is well coated. Taste and add more salt or lime juice if needed.
Substitutions
- Sweet potatoes → Butternut squash, pumpkin, or regular potatoes.
- Smoked paprika → Regular paprika or chipotle powder.
- Ground cumin → Chili powder or ground coriander.
- Quinoa → Brown rice, farro, or couscous.
- Black beans → Pinto beans, kidney beans, or chickpeas.
- Red bell pepper → Yellow or orange bell pepper, or cherry tomatoes.
- Corn → Fresh, frozen, canned, grilled, or fire-roasted corn.
- Red onion → Green onions or shallots.
- Jalapeños → Serrano peppers or mild green chiles.
- Cilantro → Flat-leaf parsley.
- Lime juice → Lemon juice.
- Maple syrup → Honey or agave.
- Garlic → Omit or use garlic-infused olive oil.
- Fresh ginger → A small pinch of ground ginger.
- Add more protein: Grilled tofu, tempeh, hard-boiled eggs, or rotisserie chicken.
- Make a burrito bowl: Add avocado, lettuce, salsa, tortilla chips, and Greek yogurt or sour cream.
- Bring to a potluck: Serve at room temperature with extra dressing on the side.
- Meal prep it: Portion into containers and add extra dressing before serving.
- Serve as a side: Great with veggie burgers, grilled vegetables, corn, or cookout favorites.
- Cut evenly: Same-size sweet potatoes cook at the same rate.
- Don’t overcook: Roast until just fork-tender and lightly caramelized.
- Drain beans well: Extra water can dilute the dressing.
- Marinate the beans: Toss with the dressing for extra flavor.
- Warm is good: Slightly warm sweet potatoes absorb the dressing beautifully.
- Control the heat: Use less jalapeño or omit it for a milder salad.
- Taste after tossing: Adjust with more salt or lime as needed.
- Make extra dressing: Save some for refreshing meal-prep portions.
- Prep ahead: Cook the quinoa, roast the potatoes, and make the dressing in advance.
- Storage: Refrigerate in an airtight container for 3 to 4 days.
