Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime

This recipe is a winner. You know what they say, winner winner quinoa dinner! This Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime will make your tastebuds sing.


This dish is oh so hearty and flavorful. Just the right amount of spice, and when topped with creamy avocado and dreamy tahini you just can’t go wrong.


I ate this mix as a cold ‘salad’ atop a bed of greens, warmed up and stuffed into a pita pocket, and can only think of all the other ways you could serve this tasty dish!


Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime

Makes 4-6 servings

Inspired by Half Baked Harvest

2 small sweet potatoes

1/2 cup of red quinoa

1 tbsp olive oil

1/2 red onion, chopped

2 cloves of garlic

1 can of red kidney beans, rinsed and drained

2 oz. fire roasted green chiles (I used the kind in a can from Trader Joes)

2 tsp chili powder

1 tsp turmeric

2 tsp herbes de provence

1 tsp brown sugar

Juice from half a lime



To make this dish start by cooking the sweet potatoes. You can either cook them in the microwave or bake them in the oven. Baking takes more time but I always love a good baked sweet potato! So start by preheating the oven to 400, wash and slice the sweet potatoes in half and bake for ~40 minutes.

When the sweet potatoes are about halfway done, start preparing the rest of the dish. Cook the quinoa according to package directions and heat a skillet to medium heat. When skillet is ready add olive oil, and then sauté the onions and garlic for about 5 minutes, stirring frequently.

Turn down heat to medium-low and add into the skillet the red kidney beans, the green chiles, the seasonings, brown sugar and lime juice. Continue cooking for another five minutes or so, stirring frequently.

When quinoa and sweet potatoes are done, add into the skillet and continue cooking until warmed through (another few minutes or so).

Eat this dish while warm served over some cooked greens, stuffed in a pita pocket or however you’d like! I’d recommend adding avocado and tahini however you make it, because it really makes this dish wonderful! Enjoy!

The beauty of red quinoa,



8 thoughts on “Ruby Red Quinoa and Sweet Potato Salad with Chile and Lime

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