Southwestern Quinoa Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful and flavorful southwestern-spiced salad with roasted sweet potatoes, black beans, corn, quinoa, and avocado. A hearty vegetarian meal with warm spices and fresh lime dressing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup uncooked quinoa (rinsed and drained)
- 1 large sweet potato (chopped into bite size chunks)
- 1 red or orange bell pepper (cored, seeded, and diced)
- 1 cup black beans (rinsed and drained)
- 1 cup thawed frozen corn
- 1/4 cup minced red onion
- 1/4 cup minced fresh cilantro
- 1 avocado (chopped)
- 1/4 cup + 1/2 Tablespoon olive oil
- juice of 1 lime
- 1 teaspoon chili powder
- 1/4- 1/2 teaspoon cayenne
- pinch of cumin
- ground black pepper (to taste)
- 1/2 sea salt + more to taste
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 172mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 833mg
- Calcium
- 71mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 172MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.