I have to be super honest and tell you that I never set out to post this recipe. I threw it together and didn’t add any fancy dressing (cause I never do) and so I just assumed it would taste fresh and crunchy but kinda not ‘blog about it’ delicious. But somehow this salad was like ‘woah’ in my mouth and so I had to snap a picture. Later when Ivan came home I threw one together for him and waited for the reaction. Same thing! He loved it. So therefore, I had to share.
So I’m pretty sure anything goes here. But if you want guaranteed woah-ness in your mouth then I suggest you make sure you don’t skip on the main ingredients:
Proportions and measurements will vary depending on your taste and how many you are preparing for. Use your own judgement!
- Cooked quinoa (any color, I used red)
- Cherry tomatoes (halved)
- Red onion, chopped tiny
- Red lettuce (or spinach)
- Yams or sweet potato, cut into cubes and roasted
- Red bell pepper, chopped
- Bean mix (I used pinto, black and kidney)
- Goats cheese (a teeny tiny bit)
- A squeeze of lemon
This is so easy if you have some left over quinoa in the fridge. Just throw the yams/sweet potatoes into the oven to roast and start preparing everything else. By the time you’ve finished getting everything together, the yams will be ready and voila! Mash the avocado a bit before you put it in, and give the lemon a good squeeze over everything. I think it must be the combination of the red onion for bite, the avocado and goats cheese for creaminess and the yams for sweetness that makes this taste so good! I also meant to add roasted kale for crunch but I forgot about it.
Let me know if you make any variations of this!