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With a plethora of leftover ingredients from a previous Native American-inspired meal (thanks to Colleen and her book club discussion), I myself was inspired to throw together this hearty salad. Using sweet potatoes and corn as the base, I added in some black beans, quinoa and a lot of purple cabbage for color and crunch. Topped with sunflower seeds and roasted butternut squash seeds, we had ourselves a quick and easy salad for our Sunday night dinner.

Hearty Sweet Potato-Quinoa Salad

Feeds 6-8 hungry people

4 small sweet potatoes with skins, baked, diced
4 corn cobs, boiled, kernels cut off (or 1 cup frozen corn)
1 can black beans, rinsed
2 cups quinoa, cooked
1 small head purple cabbage, chopped

Mustard Vinaigrette
1/2 cup olive oil
1/2 cup good white balsamic vinegar
1 TBS grainy mustard
salt and pepper to taste
Juice from 1/2 lemon

Toss all ingredients together in a large bowl and top with mustard vinaigrette. Toss together to evenly coat and enjoy!

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