Are you ready to tantalize your taste buds with a vibrant and nutritious dish that’s as delightful to look at as it is to eat? Dive into the world of our Sweet Potato Quinoa Pinto Bean Salad, a Mexican-inspired recipe that packs a punch of flavor and health benefits! With its colorful ingredients and zesty lime dressing, this salad is not just a meal; it’s a celebration on your plate. Perfect for a quick weeknight dinner or a stunning side for your next gathering, this recipe is bound to become a new favorite. Keep reading to discover how to whip up this deliciously satisfying dish in just 40 minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups sweet potatoes, diced
- 1 can pinto beans, drained and rinsed
- 1/2 cup corn, frozen or canned
- 1/4 cup cilantro, chopped
- 1/4 cup lime juice
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
- While quinoa is cooking, preheat the oven to 425°F (218°C). Dice sweet potatoes into 1/2-inch cubes and spread them on a baking sheet.
- Drizzle sweet potato cubes with olive oil, sprinkle with salt and pepper. Roast in the preheated oven for 20-25 minutes, turning once halfway through, until edges are golden and crispy.
- Drain and rinse the pinto beans. If using frozen corn, thaw it completely. If using canned corn, drain and rinse.
- In a large mixing bowl, combine cooked quinoa, roasted sweet potatoes, pinto beans, and corn.
- Chop fresh cilantro and add to the bowl. Squeeze fresh lime juice over the mixture.
- Gently toss all ingredients together, seasoning with additional salt and pepper to taste.
- For best flavor, let the salad sit for 10 minutes to allow ingredients to marinate. Can be served warm or chilled.
Tips
- Rinse Your Quinoa: Don’t skip rinsing the quinoa! This step is crucial to remove its natural coating, called saponin, which can give it a bitter taste.
- Perfectly Roasted Sweet Potatoes: For crispy edges, ensure your sweet potato cubes are evenly spaced on the baking sheet and avoid overcrowding. This allows them to roast rather than steam.
- Customize Your Ingredients: Feel free to add other veggies like bell peppers or avocado for extra flavor and nutrition. You can also swap pinto beans for black beans if you prefer.
- Freshness Matters: Use fresh lime juice for the best flavor. It brightens up the salad and complements the sweetness of the potatoes beautifully.
- Marinate for Flavor: Allowing the salad to sit for about 10 minutes after mixing lets the flavors meld together, making each bite even more delicious!
- Serving Suggestions: This salad can be enjoyed warm, at room temperature, or chilled, making it a versatile dish for any occasion. Pair it with grilled chicken or fish for a complete meal!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 60g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
