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  • 1 cup quinoa, thoroughly rinsed
  • 2 cups water
  • 2 tsp. Knorr tomato bouillon
  • 1 and 1/2 cups sweet potatoes (3 small ones)
  • 1 can corn, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup mini sweet bell peppers, de-seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 3 tbsp. cilantro, finely chopped
  • Salt & Pepper, to taste
  • 1 medium lime or 3 tbsp. lime juice
  • Optional: balsamic vinegar to drizzle on the salad


  1. Combine the rinsed quinoa, water and tomato bouillon in a medium pot. Follow package instructions to cook the quinoa.
  2. Meanwhile, poke holes in the sweet potatoes and cook them in the microwave for about 5-6 minutes or until tender all the way through. Remove and let cool before peeling of the skins and chopping them into smaller pieces.
  3. In a large bowl, combine the rinsed corn, rinsed black beans, chopped mini sweet bell peppers, and cherry tomatoes.
  4. Add in the cooked quinoa and cooked sweet potatoes. Mix together.
  5. Add in the cilantro, season to taste with the salt and pepper and the lime juice.
  6. Store leftovers in the fridge in an airtight container.

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