Prep Time: 45 mins
Total Time: 50 mins
Meal Type: Lunch,Dinner
Source: Living Plate Rx
Servings: 4
Ingredients
- 1 1/2 cups quinoa, cooked
- 2 cups sweet potato, cubed and roasted
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 1 red onion, diced
- 2 cups black beans, rinsed and drained
- 1/3 cup pumpkin seeds
- 8 cups baby spinach
Balsamic Maple Dressing:
- 1/2 cup olive oil
- 4 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp maple syrup
- 1/4 tsp salt and pepper, to taste
Directions
Prep
- Cook quinoa according to directions. You can also purchase frozen, pre-cooked quinoa and defrost.
- Roast sweet potatoes: Wash 2 sweet potatoes and cut into bite-sized pieces. Toss with 1 tbsp of olive oil, salt and pepper to taste. Arrange in a single layer on a lined baking sheet. Bake at 400° for 20 minutes or until tender. Note: You can use any pre-roasted vegetable in place of the sweet potatoes.
- Slice bell pepper, red onion, drain black beans, wash baby spinach.
Make
- Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper.
- Layer: In 4 mason jars, start with the dressing. Add layers of red bell pepper, red onion, cooked quinoa, roasted sweet potatoes, black beans, and pumpkin seeds. Top with baby spinach.
- Chill & Serve: Seal the jars and refrigerate. When ready to eat, invert into a bowl, toss well, and savor every bite!
Tips from Elisa & Ellen: You can purchase frozen quinoa for extra convenience. Roast extra sweet potatoes for dinner the night before and use leftovers for this salad.
Nutrition information for recipes is calculated by retrieving and compiling individual food data from the USDA database. Factors such as brand selection, size of produce, and preparation can change nutrition information in any recipe. We offer this information as an estimate only
