Lunch / Dinner
Southwest Quinoa Salad with chipotle vinaigrette
Beets, black beans, and bell pepper gather together in this Southwestern salad sprinkled with quinoa. Nutritious sweet potatoes and arugula get into the mix, but it’s the chipotle vinaigrette that really sings with flavor.
Quinoa is an ancient food native to the Andes mountains of South America. Although quinoa cooks like a grain, it’s technically the fruit of an herb plant. Quinoa is high in fiber, naturally gluten-free, and easily digestible with eight essential amino acids, forming a complete protein on its own.
Ingredients
TOSS:
MEANWHILE, COOK:
WHISK:
TOSS:
Fresh Beets
Numerous varieties of beets are available, like Bull’s Blood (red), Burpee’s Golden (yellow), and Chioggia (red and white striped). No matter the color you choose, they can all be similarly prepared. Any variety works in this recipe.
Instructions
Preheat oven to 425° with a baking sheet inside.
Toss beets, potatoes, bell pepper, onion, jalapeño, and 2 tsp. garlic with 2 Tbsp. oil; season with salt and pepper. Carefully arrange vegetables in a single layer on hot baking sheet. Roast vegetables until fork-tender, 25–30 minutes, flipping halfway.
Meanwhile, cook quinoa according to package directions.
Whisk together lime juice, vinegar, cilantro, chipotle, honey, and brown sugar. Slowly whisk in ¼ cup oil until emulsified; season vinaigrette with salt and pepper.
Toss vegetables, quinoa, arugula, and black beans with vinaigrette; serve with cheese and lime wedges.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 1015
% Daily Value*
Total Fat 46g 70%
Saturated Fat 6g 30%
Cholesterol 0mg 0%
Sodium 668mg 27%
Carbs 138g 46%
Protein 19g
*Percent Daily Values are based on a 2,000 calorie diet.