Monday, June 30, 2014

Quinoa, sweet potato, & black bean salad


1 cup quinoa, rinsed, drained
1 3/4 cup vegetable stock
1 large sweet potato, peeled, cut into small cubes
1 cup sweet corn
1 (15oz) can black beans, drained, rinsed
1 avocado, cut into small cubes/chunks

Adjust these seasonings to your tastes, but you can start here (I was just sprinkling & throwing stuff in, so I'm just estimating here):
1/4 tsp cumin
1/4 tsp chili powder 
2-3 tbsp Lemon juice 
A 'Good drizzle' around the bowl of Chipotle-infused olive oil (3-4 tbsp?)


1. Bring stock to a boil in a pot. Add quinoa and lower heat to simmer; cover & cook for 20 min, when water should be absorbed. Fluff with fork when finished. 
2. While quinoa cooks, put sweet potato into microwaveable bowl, and fill halfway with water. Cover with wax paper. Microwave on high for about 4 min(?--maybe less--however long it takes to cook til tender but not mushy)
3. Drain potatoes. Rinse with cold water to stop the cooking. 
4. Add quinoa, sweet potato, corn, beans, avocado, seasonings, olive oil, and lemon juice. Toss gently to mix. 
5. Serve warm or chilled. 

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