Ingredients:

1 C uncooked quinoa

1 (15-ounce) can black beans, drained and rinsed

1 1/2 cups cilantro, finely chopped

3 small/medium carrots, julienned (about 1.5 cups)

OR 1 large chopped and roasted sweet potato

4 green onions, chopped

2 avocados, chopped fine

grain sea salt & black pepper, to taste

Dressing:

3 T fresh lime juice
1 large clove garlic, minced (or 1/2 tsp garlic powder)
1 t ground cumin
2 T pure maple syrup

½ t fine grain sea salt

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Directions:

Roast the sweet potato: Poke it with a fork several times and then put it in a 425F oven, directly on the rack. Place some tinfoil beneath it for drippings. Cook for 45 minutes and then let it cool on the counter for 15. Peel away the skin and chop.

 

Meanwhile, add quinoa into pot along with 2 cups water or veggie broth. Bring to a boil, reduce heat to low-medium, and then cover with a tight-fitting lid. Simmer for 15-17 minutes until the water is absorbed and the quinoa is fluffy.  Fluff with fork.

 

In a large bowl, toss the quinoa, drained and rinsed black beans, cilantro, carrots or roasted sweet potato, avocado and green onions.

Whisk together the dressing in a small bowl or jar. Pour onto salad and toss to combine.