Black Bean Quinoa Salad

Peel and dice your sweet potato into 1/2-inch cubes.

Heat a large skillet over medium-high heat and add your oil or butter to the pan. Once hot, sauté sweet potato cubes until golden and tender, stirring every few minutes for even browning, approx. 15-20 minutes. Season with chili powder, salt and pepper, to taste.

While the sweet potatoes cook you'll be able to whip up the rest of the dish!

Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your water, set burner to high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

While the quinoa cooks, chop, slice and prep the remaining ingredients.

Combine beans, corn, tomato, jalapeño, and red onion with juice of 1/2 a lime and fresh chopped cilantro.

Use a blender, food processor, or immersion blender to blend dressing ingredients until creamy and smooth.

Once your quinoa is ready, fluff with a fork and allow to cool then combine with your veggies. Top with as much dressing as your heart desires and dig in!

Feel free to add extra of any of the veggies/grains your heart desires - anything goes with this easy peasy recipe! Can be served chilled or warm - Warm is my favorite but we love it both ways!