Monday, April 23, 2012
5 Under 50: Quinoa, Sweet Potato, and Black Bean Salad
Let's kick things off with a little bit of spice! The second round of 5 meals under $50 starts off with a "Meatless Monday" dish that may just be one of my favorite recipes yet. I had a lot of fun making up the menu and the recipes for this 5 under $50. I spent a good portion of my flight home from vacation (and it was a long one), scheming up a list of ingredients, thinking about flavors, and then putting them into combinations. I was definitely the most excited for this quinoa salad, and when I finally made it, I was immediately smitten. The salad is sweet, spicy, and creamy. It will definitely be making an appearance in my kitchen again. If you don't like spicy food, I suggest that you use half of a chipotle pepper and that you try to make sure you don't get any of the seeds in the dressing.
Quinoa, Sweet Potato, and Black Bean Salad
Takes 35 minutes
1/2 cup quinoa, dry
1 medium sweet potato, diced
1-1/2 tablespoons olive oil
Salt and pepper
1/2 can black beans
Preheat the oven to 425°F. Dice the sweet potato and drizzle it with olive oil. Roast sweet potatoes on a baking sheet (I put parchment paper down) at 425°F for 25 to 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.
2 tablespoons lime juice
2 tablespoons olive oil
1 chipotle in adobo, minced
1 tablespoon honey
Whisk the ingredients together and let the dressing sit for a few minutes before adding it to the salad.