30-minute Mexican quinoa salad cups with a creamy cilantro-lime dressing! Make it into a regular salad by using any leafy greens of your choice (see note).
Ingredients
2 head
Lettuce, romaine
(artisan; (any variety that will form cups nicely – or sub corn tortillas))
1 can (15oz)
Black beans, canned
(omit the salt if yours are salted)
1 large potato(es)
Sweet potato
(scrubbed, peeled, rinsed and cubed))
1/2 tsp
Cumin
1/2 tsp
Cinnamon
1/2 tsp
Coarse salt
(omit if canned beans had salt on them)
3/4 cup
Quinoa, uncooked
(dry white or red quinoa ((rinsed in a fine mesh strainer)))
1 tsp
Extra virgin olive oil
(or to drizzle)
1/2 avocado(s)
Avocado
(small ripe)
1 cup
Cilantro (coriander)
(chopped)
3 fruit
Lime
(2-3 small; juiced)
1/3 cup
Extra virgin olive oil
(or sub avocado oil)
1 tbsp
Honey, raw
2 tbsp
Water
(or as needed to thin)
1 tsp
Hot sauce
(optional)
1 tbsp
Salsa, ready-to-serve
(optional)
1 ml slices
Jalapeno peppers, sliced, canned
(optional)
Instructions
Preheat oven to 400 degrees F and prep sweet potatoes. Add sweet potatoes to a bowl and drizzle with olive oil, cumin, cinnamon, and sea salt. Bake for 20-25 minutes or until tender and slightly golden brown.
Rinse quinoa in a fine-mesh strainer and place in a small saucepan over medium-high heat to toast. Stir and cook for 2-3 minutes and then add 1 1/2 cups water and stir (use a 1:2 ratio quinoa: water if altering batch size). Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes or until tender and the water is fully absorbed. Turn off heat and set aside.
In a separate saucepan, bring black beans to a simmer over medium heat and season with 1/4 tsp each sea salt, cumin, and cinnamon. If your black beans are already salted, omit additional salt. Once bubbly and warm, turn heat to simmer/low.
Prepare the dressing by adding all ingredients (starting with 2 small or 1 large lime(s) besides water to a blender and blending. Add water to thin and scrape down sides as needed. Taste and adjust seasonings as needed, adding more lime, salt, cumin or sweetener as desired. Transfer to a serving dish. You will have leftovers, which store well in a covered container in the fridge for up to several days.
Rinse and dry lettuce (or sub corn tortillas) and choose the pieces that are a good “cup” shape to fill with toppings. See note.
Arrange on a serving plate and top with quinoa, black beans, and sweet potatoes. You might have leftover toppings depending on how many salad cups you prepare. Leftovers keep well.
Serve with dressing and any additional desired toppings, such as cilantro, salsa, chips or sliced jalapeno.
Note: One serving equals approximately two salad cups. (Hungry eaters may need 3).
If you're making it a salad instead, dish out an equal amount of filling for each salad.
Notes:
One serving equals approximately two salad cups. (Hungry eaters may need 3).
If you're making it a salad instead, dish out an equal amount of filling for each salad. You can chop any lettuce or salad greens and make this into a salad instead of forming the "cups". Kale, baby spinach, arugula, or spring mix would all be great options. Use what you have on hand!
You will have leftover dressing, which will keep for several days, so try it on the Mexican quinoa for tomorrow's meal plan (meal plan for weeks 3 & 6).
