Glow & Glucose

Mexican Quinoa and Bean Salad with Chipotle Dressing

Lunch Meal Prep High Fibre Plant-Based
Mexican Quinoa and Bean Salad with Chipotle Dressing - A delicious recipe for gestational diabetes
Prep Time

20 minutes

Cook Time

35 minutes

Servings

5

If you’re looking for a vibrant, nourishing meal that’s hearty and filling, this Mexican Quinoa and Bean Salad is a winner. Packed with plant protein, fibre-rich beans and plenty of colourful vegetables, it’s satisfying and full of flavour.

It can be served warm or cold, making it ideal for meal prep lunches during the week.

Serving & Storage Tips

  • Delicious warm or chilled.
  • Keeps well in the fridge for up to 3 days.
  • For a dairy-free option, swap the yoghurt for a plant-based alternative.

Fresh, filling, and full of flavour, this is one you’ll come back to again and again.

Nutritional information (Per serve)

Carbohydrate

64 g

8 g is sugar

Fibre

15 g

Fat

17 g

3 g is saturated fat

Ingredients

  • 1 medium sweet potato, cubed (skin on)
  • 1 small red onion, cut into wedges
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 1 tsp dried oregano
  • 180 g tri-coloured quinoa (dry)
  • 500 ml vegetable stock
  • 3 handfuls baby spinach leaves
  • 400 g mixed bean salad, drained
  • 400 g black beans, drained
  • 1 handful fresh coriander, finely chopped
  • 1 avocado, sliced
  • 1 lime, cut into wedges
  • 1 tsp chilli flakes (optional)
  • 0.5 cup plain yoghurt
  • 1 tsp chipotle paste

Method

  1. Preheat the oven to 180°C (fan bake).
  2. Line a baking tray with baking paper. Add the sweet potato, red onion, olive oil, smoked paprika and oregano. Season with salt and pepper and toss to coat. Roast for 35 minutes, until tender and lightly golden.
  3. While the vegetables roast, place the quinoa and vegetable stock in a saucepan. Bring to the boil, reduce to medium heat, cover and simmer for 20 minutes, until the liquid is absorbed and the quinoa is fluffy.
  4. Mix the yoghurt and chipotle paste in a small bowl until smooth. Set aside.
  5. Once the sweet potato is cooked, scatter spinach over the tray and return to the oven for 2 minutes until wilted.
  6. In a large bowl, combine roasted vegetables, quinoa, mixed beans, black beans and coriander. Toss gently.
  7. Divide into bowls or containers. Top with sliced avocado and lime wedges.
  8. Drizzle with chipotle dressing and sprinkle with chilli flakes if desired.