Sweet Potato, Black Bean, and Quinoa Salad

Total prep/cook time: ~30 min. Serves 4.

*Vegetarian; gluten-free

Ingredients:

• 3 medium sweet potatoes
• 1 cup uncooked quinoa
• 4 tablespoons fresh basil
• 1/2 cup feta
• 1 15-oz can black beans, rinsed
• 1 tbsp olive oil
• 2 cups water
• Black pepper to taste

Directions:

1. Wash sweet potato and dice into 1/2” cubes. Place the cubes in microwave safe dish, cover, and cook in microwave on high for 5 to 7 min.
2. While the sweet potato is cooking, rinse quinoa and place in a pot with the measure water. Bring to a boil; reduce to a simmer, cover, and let cook 15 min.
3. Once sweet potato is cooked and quinoa is done, chop the basil and combine with feta. Toss everything together and stir in olive oil and black pepper. Top with a pinch more basil.

Did you know?
Quinoa, pronounced “keen-wah” is broadly referred to as a grain, but the quinoa plant is actually in the same family as beets, Swiss chard, and spinach. The Food and Agricultural Organization of the United Nations has designated quinoa as a “super crop” due to the crop’s resilient ability to grow under all kinds of not-so-favorable conditions, and for its potential to feed the hungry across the world.

Nutrition Information (per 1 serving):
Total calories: 409 cal
Total fat: 10 g
Saturated fat: 2.5 g
Sodium: 445 mg
Total carbs: 63 g
Dietary fiber: 12 g
Protein: 17 g