Quinoa-Black Bean Salad with Ruby Cranberry Dressing




Heat oven to 400°F. Toss sweet potatoes with olive oil. Place sweet potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper to taste. Bake 15 to 20 minutes, stirring twice during roasting, until potatoes are tender and golden brown.

Meanwhile, in a 2-quart saucepan, bring the juice and salt to a boil. Stir in quinoa; reduce heat. Cover and simmer for 20 minutes or until quinoa is tender. Drain. Stir in the remaining salad ingredients, except almonds.

Whisk together all dressing ingredients. Pour over salad, stirring to combine.

Serve immediately, or cover and refrigerate up to 12 hours. Stir in almonds just before serving.

Makes about 8 servings.

Per Serving:

Calories 320

Total Fat 15g (23% DV)

Sat Fat 2g (10% DV)

Trans Fat 0g

Sodium 480mg (20% DV)

Carbohydrates 40g (13% DV)

Dietary Fiber 6g (24% DV)

Sugars 14g

Protein 8g


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