Quinoa And Sweet Potato Salad with Balsamic BBQ Vinaigrette
Quinoa And Sweet Potato Salad with Balsamic BBQ Vinaigrette
Quinoa & Sweet Potato Salad
2 tablespoons extra virgin olive oil
1 tablespoon BBQ sauce (Marshall’s Haute Sauce Smoked Habanero Barbeque)
1 garnet sweet potato, peeled and diced into ¼ inch cubes
1 red bell pepper, seeded and diced
4 cups mixed greens
1 cup cooked quinoa
½ cup cooked black beans rinsed
1 cup cherry tomatoes, halved
1 ripe avocado, diced
½ cucumber, peeled and diced
¼ cup cilantro, roughly chopped
¼ cup roasted and salted pepitas
Balsamic BBQ Vinaigrette
¼ cup extra virgin olive oil
3 tablespoons BBQ sauce (Marshall’s Haute Sauce Smoked Habanero Barbeque)
3 tablespoons balsamic vinegar
¼ teaspoon kosher salt
Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking tray with parchment paper. In a medium bowl, whisk together olive oil and BBQ sauce. Place sweet potatoes and bell pepper into the bowl and toss until coated. Pour mixture onto the parchment paper, and place into the oven. Cook for 15 minutes, stir, and cook for 15 minutes, until golden and crispy. Remove from oven and let cool.
In a medium bowl, whisk together olive oil, BBQ sauce, balsamic vinegar, and salt.
On a long rectangular platter, arrange salad greens. Sprinkle greens with roasted vegetables, quinoa, black beans, cherry tomatoes, avocado and cucumber. Drizzle dressing over salad, top with cilantro and pepitas and serve.
Quinoa & Sweet Potato Salad
2 tablespoons extra virgin olive oil
1 tablespoon BBQ sauce (Marshall’s Haute Sauce Smoked Habanero Barbeque)
1 garnet sweet potato, peeled and diced into ¼ inch cubes
1 red bell pepper, seeded and diced
4 cups mixed greens
1 cup cooked quinoa
½ cup cooked black beans rinsed
1 cup cherry tomatoes, halved
1 ripe avocado, diced
½ cucumber, peeled and diced
¼ cup cilantro, roughly chopped
¼ cup roasted and salted pepitas
Balsamic BBQ Vinaigrette
¼ cup extra virgin olive oil
3 tablespoons BBQ sauce (Marshall’s Haute Sauce Smoked Habanero Barbeque)
3 tablespoons balsamic vinegar
¼ teaspoon kosher salt
Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking tray with parchment paper. In a medium bowl, whisk together olive oil and BBQ sauce. Place sweet potatoes and bell pepper into the bowl and toss until coated. Pour mixture onto the parchment paper, and place into the oven. Cook for 15 minutes, stir, and cook for 15 minutes, until golden and crispy. Remove from oven and let cool.
In a medium bowl, whisk together olive oil, BBQ sauce, balsamic vinegar, and salt.
On a long rectangular platter, arrange salad greens. Sprinkle greens with roasted vegetables, quinoa, black beans, cherry tomatoes, avocado and cucumber. Drizzle dressing over salad, top with cilantro and pepitas and serve.