Cilantro lime bean salad mixed with quinoa and served on a bed of lettuce with avocado chipotle sauce is my go-to healthy lunch or dinner option. Easy meal prep for the week! Clean eating is easy and packed with flavor in this quinoa salad dish!
Soooo, I’ve been on a quinoa kick lately…
Sometimes I go through food fads. I’ll be obsessed with something for a few weeks and add it to everything– then I’m over it and on to the next. This month, it’s quinoa.
We ate skinny quinoa bowls with pistachio kale sauce for a whole week! I’m so not kidding. It’s just so easy to make, it’s so good for you, and it goes with everything!
Our Favorite Quinoa Recipes
- Pesto spinach quinoa stuffed tomatoes
- Italian lentil quinoa “meatballs”
- Spicy avocado quinoa stacks
- Lentil quinoa “meatball” sandwich
- Skinny quinoa bowls with pistachio sauce
Cilantro Lime Bean Salad
Travis LOVES this cilantro lime bean salad I make. I like to make a big batch as a side dish with veggie burgers or sandwiches but he usually ends up inhaling the whole bowl before we even make it to dinner. It’s pretty delish.
I love all the beans, the crunchy red pepper and the bite from the red onion. The dressing is so good– be careful, you may be tempted to drink it before you even pour it over the bean salad. It’s sweet, spicy and tangy with a zesty lime punch all rolled into one.
The longer you let the dressing soak into the bean salad, the better it’s gonna taste! Oh and this bean salad is LOADED with cilantro. So if you’re one of those people who think cilantro tastes like soap– this recipe is not for you! Try my delicious Italian lentil quinoa balls instead.
Travis loves cilantro, so I add a ton! He can’t get enough.
Southwest Quinoa Salad Ingredients
Oh, and spicy roasted sweet potato chunks.
Have you ever noticed how amazing the kitchen smells when you roast sweet potatoes? Like caramelized butter! Is that even a thing? I don’t think so, but it’s the only words that come to mind when I try to describe the heavenly scent.
I made a double batch of the bean salad so I could use half for the southwestern quinoa salad and leave the other half for Travis to munch on during the week. BTW the portion I set aside for Travis is already gone! ? He’s out of control!
Southwest Quinoa Salad
Just look at those colors! Eat the rainbow!
I made the bean salad the night before to let the flavors meld together overnight and I made the sweet potatoes and quinoa in the morning. I let it cool, and then mixed the quinoa and sweet potatoes with the bean salad for lunch. I served it over a bed of romaine lettuce and drizzled our favorite spicy avocado chipotle sauce over the top.
This is an easy recipe to double so you have meals ready for a few days. If you’re like me– I like to cook once and eat a few times! I like to slice half an avocado and a few tomato wedges on the side too.
- 2 15 oz cans black beans, rinsed & drained
- 2 15 oz cans kidney beans, rinsed & drained
- 1 15 oz can corn, rinsed & drained
- 1 large red bell pepper, diced
- ½ red onion, diced
- ½ cup cilantro (or more to taste)
- 2 Tbsp raw honey
- 4-5 Tbsp olive oil
- ¼ tsp cayenne pepper
- 4-5 Tbsp fresh lime juice
- 2 garlic cloves, diced or ½ tsp garlic powder
- Pink seat salt & pepper (to taste)
- ¼ tsp paprika
- ¼ tsp cumin
- 1 cup quinoa, rinsed and drained
- Juice from half a lime
- 1 large sweet potato, peeled and diced
- pinch of cumin, paprika, cayenne pepper, salt & pepper = southwest seasoning mix
- 2 Tbsp olive oil
- Romaine lettuce
- 1 avocado, sliced
- 1 roma tomato, sliced
- Rinse and drain black beans, kidney beans, and corn.
- Dice the red pepper, red onion, and mince the garlic.
- Combine olive oil, honey, lime juice, garlic, cayenne, paprika, & cumin in a small bowl. Stir to combine.
- Add beans, corn, peppers, onion & roughly chopped cilantro to a large bowl. Pour dressing over the top. Mix to combine.
- Season with salt & pepper.
- Put in the fridge for 2-3 hours to let flavors meld.
- Cook quinoa according to package directions. Let cool.
- Preheat the over to 400 degrees. Peel and dice the sweet potato into small chunks. Toss in olive oil and southwest seasoning mix. Lay on a parchment lined tray and bake for 20 minutes. Turn halfway through.
- Add quinoa & sweet potatoes to the large bowl with the bean salad, stir to combine. Squeeze the juice from half a lime over the top, stir and serve over romaine lettuce.
- Top with avocado chipotle sauce and slices of avocado and tomatoes.
Eating healthy is easy, stick to bright-colored veggies, plant-based foods, and grains that are loaded with protein and you’ll be good to go! You won’t be hungry or feel like you’re on a diet because you’re eating whole foods that fill you up and keep you satisfied. I promise, give it a try!
What’s your favorite way to eat quinoa? Let me know in the comments!
NEVER MISS A STACEY HOMEMAKER CREATION!
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