Black Bean Quinoa Salad
Servings: 6
Equipment
- Instant Pot
Ingredients
Salad
- 1 cup quinoa measured when dry
- 2 sweet potatoes, large ~4 cups
- 3 tbsp olive oil divided
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 red pepper, large chopped
- 15 oz canned black beans drained and rinsed
- 15 oz fire-roasted corn drained
- 1 avocado, large diced
- fresh lime juice
Dressing
- 3 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp honey
- 1 tsp dijon mustard
- 1/4 tsp ground cumin
- 1/4 tsp paprika
- 1 garlic clove
- 1/3 cup fat-free sour cream
Instructions
- Place the quinoa, a little olive oil, a dash of salt, and 1-1/4 cups of water in to the Instant Pot. Turn the valve to sealing and cook on high pressure for 1 min. Allow for pressure to release manually, about 8-10 minutes. Allow to cool before assembling the salad.
- Preheat the oven to 425°F.
- Peel the sweet potatoes and chop into bite-size chunks. Toss the potatoes with 2 tablespoons of olive oil, paprika, chili powder, salt, and pepper (to taste).
- Roast the potatoes in the oven for 10 minutes. Remove from oven and add in the chopped peppers and toss around with the remaining 1 tablespoon of olive oil. Return to the oven and cook for another 10-20 minutes or until the peppers are crips-tender and the potatoes are tender.
- Remove from the oven and toss with drained and rinsed (but completely dried) black beans and corn. Set aside to allow to come to room temperature.
- Assemble the salad: Add quinoa to a bowl with the sweet potato, pepper, black bean, and corn mixture. If enjoying immediately, add avocado, and a squeeze or two of lime juice.
Dressing
- Combine all of the dressing ingredients in a powerful small blender. Season to taste with salt and pepper and pulse to blend until smooth. Add dressing to individual salad plates/bowls and enjoy!