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Black Bean Quinoa Salad with Roasted Sweet Potatoes and Veggie Quesadilla

Prep time: ~20 min | Cook time: ~35 min

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**This will update grocery list and recipe quantities**

Ingredients

  • 1 cup quinoa
  • 2 cup water
  • 1 whole red bell pepper
  • 1 whole orange bell pepper
  • 1 whole green bell pepper
  • 1 14.5 oz can corn
  • 1 15 oz can black bean
  • 1/2 whole red onion
  • 1/3 cup fresh cilantro
  • 2 whole lime
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 clove garlic
  • 1/2 tsp dijon mustard
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 3 whole sweet potato (Side: Roasted Sweet Potatoes)
  • 1 1/2 tbsp olive oil (Side: Roasted Sweet Potatoes)
  • 4 whole flour tortilla (Side: Veggie Quesadilla)
  • 2 cup shredded cheese (Side: Veggie Quesadilla)
  • 4 cup spinach (Side: Veggie Quesadilla)
  • 1 tbsp olive oil (Side: Veggie Quesadilla)

Tips & Substitutions

  • Optionally Add: grilled steak strips or shredded rotisserie chicken
  • Cook the quinoa while the sweet potatoes roast to streamline timing.
  • Slice quesadillas just before serving to keep the filling warm and melted.

Instructions

  1. Preheat oven to 425°F. Peel and cube 3 whole sweet potatoes into 1-inch pieces. Toss with 1 1/2 tbsp olive oil, spread on a baking sheet, and roast 25–30 minutes, flipping halfway, until golden and tender. Season with salt and pepper.
  2. Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, reduce to low, cover, and simmer 15 minutes until liquid is absorbed. Remove from heat, let stand 5 minutes, then fluff.
  3. Chop 1 red bell pepper, 1 orange bell pepper, 1 green bell pepper, and 1/2 red onion. Rinse and drain 1 (15 oz) can black beans and 1 (14 1/2 oz) can corn. Juice 2 limes and chop 1/3 cup fresh cilantro.
  4. In a small bowl, whisk together 3 tbsp olive oil, juice of 2 limes, 1 tbsp honey, 1 minced garlic clove, 1/2 tsp dijon mustard, 1/2 tsp ground cumin, and 1/2 tsp chili powder. Season with salt and pepper.
  5. In a large bowl, combine the cooked quinoa, chopped bell peppers, red onion, black beans, corn, and cilantro. Pour dressing over the salad and toss to coat.
  6. Side: Veggie Quesadilla – Heat 1 tbsp olive oil in a large skillet over medium heat. Add 4 cups spinach and cook 2–3 minutes until just wilted; squeeze out excess moisture and remove from the skillet. Place 1 large flour tortilla in the skillet, sprinkle with 1/2 cup shredded cheese, top with the cooked spinach, and cover with a second tortilla. Cook 2–3 minutes per side until golden and cheese is melted. Repeat for the remaining tortillas to make 2 quesadillas total.
  7. Cut each quesadilla into 4 wedges.
  8. Serve the quinoa salad with roasted sweet potatoes and quesadilla wedges, dividing evenly into 4 portions.