I’ve finally discovered a salad that is filling enough for dinner and I’m so excited to share! This salad has it all…crispy quinoa, perfectly seasoned roasted veggies, and a cilantro vinaigrette worth obsessing over.
This recipe is from my go-to resource for fresh and healthy (but still totally delicious) recipes, What’s Gaby Cooking. You can find the original here! I switched things up slightly, so feel free to do the same and add whatever vegetables and toppings your heart desires! Hunter added a grilled chicken breast to his. Let us unleash the health vibes!
- ¼ cup cooked quinoa
- 2 bunches kale, finely sliced (They didn’t have the kale I wanted, so I used spring mix and it was great!)
- 2 cups diced sweet potatoes (¼ -inch cubes)
- 1 poblano pepper, chopped
- 1 shallot, roughly chopped
- 2 cups tightly packed fresh cilantro leaves
- 2 cloves garlic
- 1 medium lime
- 2 avocados
- 1 14oz can black beans, rinsed and drained
- ¼ cup crumbled cotija cheese
- 2 tbsp red wine vinegar
- 2 tsp ground cumin
- 1 tsp smoked paprika
- Kosher salt and freshly ground black pepper
- Red pepper flakes
- Preheat oven to 425°F. On a baking sheet, toss sweet potato and poblano with olive oil, salt, pepper, cumin and paprika. Once coated, evenly distribute the vegetables and roast 20-25 minutes or until tender.
- While the veggies are roasting, heat a few tablespoons of olive oil in a large skillet. Add the cooked quinoa and toast for 3-4 minutes until golden brown and crunchy. Remove and set aside to cool.
- Prepare the cilantro vinaigrette. Combine cilantro, shallot, garlic, red pepper flakes, and red wine vinegar and blend in a food processor or blender until smooth, adding olive oil as needed. Season with salt and pepper to taste.
- Assemble the salad! Toss the greens with lime juice and salt in a large serving bowl. Add diced avocado, quinoa, black beans, cotija cheese and roasted vegetables. Toss with cilantro vinaigrette and season with freshly ground pepper and red pepper flakes.