This colorful, fiber-rich salad blends hearty quinoa, black beans, sweet roasted corn, and caramelized sweet potatoes with bright lime, fresh cilantro, and a smoky taco seasoning kick. Fresh spinach leaves add extra greens and texture. Serve it warm or chilled as a side or add avocado for a light main dish.
Storage
Store in an airtight container in the refrigerator for up to 4 days. Best served at room temperature or slightly chilled.
Equipment Needed
- Baking sheet
- Parchment paper (optional)
- Medium saucepan with lid
- Large mixing bowl
- Measuring cups & spoons
- Zester or microplane
Ingredients
- ¾ cup dry quinoa (about 2¼ cups cooked)
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 cup frozen corn kernels
- 1 can (15 oz) black beans, drained and rinsed
- 2 tbsp olive oil, divided
- 1 tbsp taco seasoning
- ½ tsp salt, plus more to taste
- 2 tbsp apple cider vinegar
- 1 lime, zested and juiced
- ¼ cup chopped cilantro
- 3 green onions, sliced
- 2 cups fresh baby spinach leaves
- ½ cup crumbled Cotija cheese (optional)
Directions
- Cook the quinoa
Rinse quinoa under cold water.
In a medium saucepan, combine quinoa with 1½ cups water and ¼ tsp salt.
Bring to a boil, reduce heat to low, cover, and cook 15 minutes. Remove from heat, keep covered, and let steam for 5 minutes. Fluff with a fork. - Roast the vegetables
Preheat oven to 400°F.
Spread sweet potato cubes on one side of a baking sheet and frozen corn on the other.
Drizzle with 1 tbsp olive oil, sprinkle with 2 tsp of the taco seasoning and a pinch of salt, tossing to coat.
Roast for 20–25 minutes, stirring halfway, until sweet potatoes are tender and corn is lightly browned. - Assemble the salad
In a large mixing bowl, combine cooked quinoa, roasted sweet potato, roasted corn, and black beans.
Add apple cider vinegar, remaining 1 tbsp olive oil, lime juice, lime zest, cilantro, green onions, and remaining 1 tsp taco seasoning. Toss gently. - Finish with greens & cheese
Gently fold in spinach leaves until just wilted from the warmth of the salad.
Top with Cotija cheese before serving, if desired.
