Thursday, May 03, 2012

Quinoa Salad

I had been wanting to make this recipe for a while. I was exhausted last night and fell asleep the second my head hit the pillow. This morning I woke up energized and rested and decided to make this salad before work so I'd have it for my lunch. It has a few different steps, but doesn't take too long to make. I got the recipe from my colleague Kelsey's blog K&KTestKitchen she has a feature on 5 meals for under $50. Great idea. Can't wait to eat this!

1/2 cup quinoa, dry
1 medium sweet potato, diced
1/2 tablespoons olive oil
Salt and pepper
1/2 can black beans (rinsed and drained)
1/2 avocado

Chipotle-Lime Vinaigrette
2 tablespoons lime juice
2 tablespoons olive oil
1 chipotle in adobo, minced (this can be found in a small can sold in the mexican section of the grocery store. If you dont have use bell peppers or chili flakes)
1 tablespoon honey
Salt, to taste

-Preheat the oven to 425°F.  Dice the sweet potato and drizzle it with olive oil.  Roast sweet potatoes on a baking sheet lined with baking paper for 30 minutes.
- Add one cup of water and the quinoa to a small pot.  Bring the water to a boil.  Once the water has started to boil, turn the heat to low and cover the pot with a lid.  Cook for 15 minutes.  Remove the lid and fluff the quinoa with a fork.
- Mix the sweet potato, quinoa, black beans (rinsed), and diced avocado in a bowl.  Add the Chipotle-Lime Vinaigrette and toss well.

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