A delicious make-ahead vegan quinoa salad for lunch or an easy healthy dinner. This gluten-free salad is mixed with black beans, sweet potato and a delicious homemade smoky chipotle-lime dressing. Feta cheese is a fantastic addition for a vegetarian (non-vegan) salad.
Pulse all ingredients in a blender or food processor until smooth, or whisk together in a bowl.
Make the salad
Put the quinoa and 2 cups water in a medium saucepan. Bring to a boil, then lower the heat to a simmer. Cover and cook 15 minutes until the liquid is absorbed. Fluff the grains with a fork and transfer to a serving bowl to cool slightly.
Stir in the black beans, sweet potato, green onions, chili pepper and cilantro. Pour the dressing over the salad and stir to mix. Serve warm or at room temperature.
Add in avocado chunks, sweet red bell pepper slices and feta cheese crumbles if you like
The salad will keep refrigerated up to 5 days.
To cook sweet potato: Peel and cut a large sweet potato into cubes. Place in a steamer basket set in a saucepan of simmering water, about 10 minutes. Alternatively, you can roast the sweet potato in a 425F oven: Toss the cubes on a rimmed baking sheet with 1 tablespoon olive oil and roast until golden and tender, about 25 minutes.
If you have leftover cooked sweet potatoes, this recipe comes together in about 20 minutes, and just as quickly if you steam the sweet potato while the quinoa cooks.