Mexican Quinoa Salad Cups
Ingredients
The Salad Cups
-
2
small heads
artisan lettuce
-
1
15-ounce can
unsalted black beans
-
1
large
sweet potato
-
½
tsp
cumin
-
½
tsp
cinnamon
-
½
tsp
sea salt
-
¾
cup
dry quinoa
-
to taste
none
olive oil
The Dressing
-
½
small
ripe avocado
-
1
cup
chopped cilantro
-
2-3
small
limes
-
⅓
cup
extra virgin olive oil or avocado oil
-
¼
tsp
sea salt
-
¼
tsp
cumin
-
1
Tbsp
sweetener of choice
-
to taste
none
water (to thin)
Other Topping Options
-
to taste
none
hot sauce
-
to taste
none
salsa
-
to taste
none
jalapeño slices
Instructions
- Preheat the oven to 400°F (204°C) and prepare the sweet potatoes with olive oil and spices, then bake until tender.
- Rinse the quinoa and toast it in a saucepan, then add water and cook until tender.
- Simmer the black beans with spices in a separate saucepan until warm.
- Blend the dressing ingredients in a blender, adjusting lime and seasoning to taste.
- Select lettuce leaves that can hold toppings and arrange them on a serving plate.
- Top the lettuce cups with quinoa, black beans, and sweet potatoes, then serve with dressing and additional toppings.
Nutrition Facts (estimated)
Servings
12 salad cups
Calories
282
Total fat
18g
Total carbohydrates
28g
Total protein
6.8g
Sodium
200mg
Cholesterol
0mg
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