Summer Quinoa Sweet Potato Salad

A one dish summer salad to beat the heat.

Photo credit @glutenfree_noms

Gluten-free friends, it’s summertime and the heat is here to beat. If you are looking for a recipe that is hearty, savory, and sweet with minimal cook time, we have the perfect one.

You could call it a side or a main, but the truth is, it’s both. It’s a grain salad, a quinoa sweet potato black bean salad, and this unassuming little thing will rock your socks off. It will have you satisfied and smiling. Don’t be surprised if you end up making a second batch!

Ingredients 

• 1 can black beans 

• 2 cups cooked quinoa

• 2 large sweet potatoes 

• 1 red onion

• 4 fresh garlic cloves

• Fresh cilantro

• 1 lemon

• 4 TB olive oil

• 1/3 tsp paprika

• 1/3 tsp cumin

• ⅓ tsp salt 

• ⅓ tsp pepper 

Instructions 

• Wash and dice the sweet potatoes.

• Toss the pieces in olive oil, salt, and pepper and spread evenly on a baking sheet. 

• Bake for 1 - 1.5 hours, depending on your oven, turn mid-way. 

• While the potatoes are baking, open the can of black beans, drain, rinse and set aside. 

• Wash and chop ¾ cup cilantro. 

• Dice the red onion.

• Mince the garlic cloves.

• Combine the olive oil, paprika, cumin, garlic, and squeeze the lemon into a bowl and mix. 

• When the sweet potatoes are done baking and golden brown, combine the potatoes, black beans, cooked quinoa, onion, cilantro, and liquid mixture. Stir together in a bowl until everything is coated. 

Top with fresh cilantro and serve room temperature in a bowl. Tada! Your Summer Quinoa Black Bean Sweet Potato Salad is served.