Fall Southwest Quinoa Salad
Serves 6
20 mins prep
10 mins cook
30 mins total
This play on a traditional southwest salad is the perfect recipe to utilize fall produce in a unique way!
0 servings
Preheat the oven to 350F and line a large baking sheet with parchment paper. Add the sweet potatoes, red bell pepper, and yellow corn to a medium-sized bowl. Drizzle the olive oil over the vegetables and toss. Combine the spices in a small bowl. Sprinkle into the bowl and toss to combine before spreading evenly on the prepared baking sheet. Bake for 25 minutes on the middle rack. While the vegetables are in the oven, add the following to a large salad bowl: arugula, tomatoes, cooked quinoa, black beans, peptic seeds, zucchini, red onion, avocado, and cilantro. Once the vegetables have finished cooking, allow them to cool for ten minutes before adding to the bowl. Make the dressing by adding the chipotle peppers and adobo sauce to a blender with the lime juice, greek yogurt and garlic. Blend until smooth (roughly one minute). Add a light amount of dressing to the salad and toss to combine. Serve and enjoy!
