This time of year you can still have salads, just of the warmer variety!
This quinoa salad fits the bill for sure!
This salad checks many boxes, being warm, hearty, and incredibly nutritious!
With the addition of pinto beans, sweet potatoes, apples, and bell peppers, you have the combination of crunchy, sweet, and savory all here!
And that, to me, is what really makes a salad worth diving into in the first place.
If you can find a balance between all your flavor profiles, you’re going to have a winner!
You can have this one alone, use it to stuff a butternut squash, or as a dish to impress your friends and family this Thanksgiving!
Sweet Potato and Quinoa Salad
Cook and Prep Time: 45 minutes
Serves: 4 people
- 1 ½ cups Cooked Quinoa
- 1 15 oz. can Pinto Beans, drained and rinsed
- 2 cup Roasted Sweet Potatoes, chopped
- 1 cup Apples, chopped
- 1 cup Bell Peppers, chopped
- 4-5 Cloves Garlic
- ½ cup Red Onion, chopped
- ¼ cup Scallions, chopped
- 1 bunch Cilantro, finely chopped
For the Dressing
- 1 tbsp. Extra Virgin Olive Oil
- 1 tsp. Maple Syrup
- 1 Lemon, juiced
- 1 tbsp. Red Wine Vinegar
- Salt, to taste
- Black Pepper, to taste
- ½ cup Chopped Cilantro or Parsley, for garnish
- Rinse and chop the produce accordingly. Combine the dressing ingredients in a bowl, and whisk to combine.
- Set a pan or skillet to medium heat. Once hot, add onions and garlic. Cook until softened and the onion is translucent, 4-5 minutes. Stir occasionally to avoid burning.
- Add pinto beans and stir to combine. Season with salt and pepper, and sauté for 1-2 minutes until warmed through. Then, remove the bean from heat.
- Add the rest of the ingredients to a large bowl, except the cilantro/parsley. Season with salt and pepper as needed. Toss to combine.
- Add the dressing and half of the fresh herbs, and toss to combine once more.
- Serve with greens or serve hot in wraps or tacos. Finish with olive oil and fresh herbs. Enjoy!