For today’s first Sunday Salad I made a Mexican Quinoa Salad. Enjoy!
1 14 oz can of black beans
1 small can of corn kernels
4 oz crumbled feta
1 red pepper chopped
1/4 cup chopped red onion
1/2 cup uncooked quinoa
1 medium sweet potato chopped
1 tbsp olive oil
1. Preheat oven to 400 and place chopped sweet potato on cookie sheet. Drizzle olive oil and cook for 20 minutes
2. In a pan place 1 cup of water and quinoa cook quinoa until water is evaporated.
3. Once quinoa is cooked toss with onion, peppers, corn, and beans. Mix with cooked sweet potato. Top with feta cheese.