Black Bean, Sweet Potato, and Quinoa Salad

With Halloween just three days away, and four potlucks to attend within the span of eight days, I had been looking for a quick and easy recipe that would be easy enough to feed to a crowd, and at the same time offer up some kind of Halloween theme.  Sweet potatoes and black beans immediately came to mind as my orange and black ingredients, and are the main players in this dish.  Sweet potato pairs well with so many flavors, but there is something about combining it with a hint of lime that really allows the taste to shine through.  Brown rice syrup adds just a touch of sweetness and the hearty black beans give this salad the protein power to stick with you through all the pumpkin carving, hay rides, and corn maze exploring that this time of the year brings.  This recipe can be doubled to feed a crowd, and is easy to transport to a gathering with friends.  Can be served warm or is equally good cold the next day.  See the bottom of the recipe for optional add-in ideas!

Black Bean, Sweet Potato, and Quinoa Salad

Ingredients:

• 1 cup uncooked quinoa
• 2 small (or 1 large) sweet potatoes
• 1 1/2 cups cooked black beans (or one can)
• juice (+ zest) of one lime
• 1/3 cup olive oil (plus a little more for roasting potatoes)
• 1 TBSP brown rice syrup (or other sweetener of choice)
• 1-2 TBSP chopped cilantro (can also use frozen cilantro cubes as a time saver)
• salt & pepper to taste

 Directions:

1.  preheat oven to 400 degrees.  peel and dice sweet potatoes into small 1/2" cubes.  place on baking sheet, drizzle with olive oil, sprinkle with a pinch of salt, and roast for 20 minutes or until easily pierced with fork.  I always broil mine at the end for 2-3 minutes for a nice golden color.
2. while potatoes are roasting, cook quinoa according to package instructions.  tip: since quinoa should be rinsed before cooking and will go into the pot "wet," use slightly less water than indicated on instructions.  this will help your quinoa cook up nice and fluffy!
3. mix up dressing.  combine lime juice and zest, olive oil, brown rice syrup, cilantro, and salt & pepper.
4. allow quinoa to sit and cool for a bit before mixing everything up.  when ready, in large bowl, combine fork fluffed quinoa, sweet potato pieces, and black beans.  pour dressing over top and mix gently.  taste and add additional salt and pepper as desired.  

optional add-ins:  avocado, chopped red onion, green onions, bell peppers, or tomatoes.

  Recipe by Kendra B.  October 2014