Tasty Tuesday: Quinoa Power Salad

Hey guys! It’s Tasty Tuesday! And on Tasty Tuesdays we party!!!

Tasty Tuesday 2000x2000

Yeah! Don’t forget to link up below and check out other links of the party guests. If you link up, your link will also appear on the blog of my co-host – Meranda.

So. Today I wanted to share a recipe for one of my most favorite salads.

Guess what? There is no traditional recipe for it πŸ™‚ Just guidelines and suggested ingredient list – no quantities. Just use how ever much of whatever you have basically!



Have to use to get a great salad:

  • Quinoa, cooked according to package instructions, and cooled
  • Canned black beans, rinsed and drained well
  • Purple onion, finely chopped
  • Sweet potato, microwaved, chilled, cubed
  • Fresh cilantro or parsley (depends on what you like more – I like both so I throw in whichever I have handy)
  • Lemon juice
  • Olive oil
  • Cumin, salt and pepper

Optional ingredients:

  • Fresh cucumber, cubed
  • Fresh tomato (I am not a big fan of adding it – gives a great taste to the salad, but I personally don’t like the texture)
  • Β Acorn/Butternut squash (cooked and diced – hey, good way to use those leftovers)
  • Bell peppers
  • Avocado (I only put it in if I am making just enough for us to eat in one meal, otherwise avocado gets dark and mushy the day after)


  • Start with cooking your quinoa according to package instructions – it takes a while to cool, and you will need to use it chilled. Can always put it in the fridge, but I try not to, just let it cool at the room temperature. I usually use 1/2 cup uncooked quinoa and 1 cup water. With everything else thrown into the salad it usually makes 4-6 servings.
  • Microwave the sweet potato, quarter and let cool (quartering will help it cool faster, too). I usually take a medium size potato and microwave it for 2-3 minutes.
  • Next – make the dressing. This is one of those salads where adding the dressing in advance makes the salad better and more flavorful. Combine lemon juice, olive oil, salt, pepper, cumin in a bowl. Wisk it and let sit for a little bit for the flavors to combine.
  • Dice, chop and prep the vegetables you decided to add to your salad.
  • Add all the ingredients together in a salad bowl, pour the dressing over, mix until combined, cover with plastic wrap and refrigerate for at least 30 minutes.
  • Enjoy!


Here are some serving suggestions, too:

As a side for your steak

As a side for your steak

On a bed of fresh baby spinach

On a bed of fresh baby spinach

Do share: have you tried any yummy recipes lately? Link up below to share with us or comment!

Stay fit, friends, and have a wonderful week!



  1. Yum… I love “recipes” like this that are so flexible and allow you to use up what you have on hand. I made a noodle salad with a peanut dressing the other day that is similar.

  2. Looks delicious!

  3. Note to self, do not read Tasty Tuesday on a conference call before lunch! πŸ™‚
    This looks delicious.

  4. My baby girl will love this!

  5. Your food pictures are fabulous!

  6. I like your style! I have all those ingredients in the house right now. You just gave me lunch for tomorrow πŸ™‚ I cook that way too – a little of this, a little of that. No real quantities. I’ve had to actually keep track while making my Tasty Tuesday recipes!

    • Thank you, Michele! I’m glad I could help you out with a lunch idea πŸ™‚ I hope this salad becomes one of your favorite!

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