Mexican Quinoa Salad

Serves: 4

Beans

3/4 cup dry black beans

Overnight soak the black beans in water.

Cook black beans in instant pot.

1/4 tsp ground cinnamon
1/4 tsp ground cumin

Bring black beans to a simmer over low heat, season with ground cinnamon and ground cumin, stir occasionally for 5 minutes.

Bake Sweet Potato

1 large sweet potato, scrubbed, rinsed and cubed
1 tbsp olive oil
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/4 tsp salt

Preheat the oven to 400 degrees F

Place sweet potatoes on a baking pan.

Toss in olive oil, ground cinnamon, ground cumin and salt and mix well. Arrange in single layer and bake for 25 minutes or until tender and slightly golden brown.

Quinoa

1 cup dry quinoa, rinsed
2 cups water

Add quinoa and water and stir. Bring to a boil, reduce the heat to low and cook for 15 minutes.

Creamy Cilantro Lime Dressing

1/2 small ripe avocado
1 cup chopped cilantro
3 tbsp lime juice
1/4 cup olive oil
1/4 tsp salt
1/4 tsp ground cumin
1 tbsp maple syrup
2 tbsp water

Add all the ingredients to vitamix and blend until smooth.

Salad

2 romaine lettuce, chopped

Other Toppings

Salsa

Mix lettuce with black beans, sweet potato, quinoa. Add salsa and dressing and enjoy!

 

Taste Note: Tastes AWESOME
Source: minimalistbaker