Name: Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 (salad cups)
Ingredients: 2 small heads artisan lettuce ((any variety that will form cups/wraps nicely – or sub corn tortillas)); 1 15-ounce can unsalted black beans ((note: If your beans are salted, omit additional sea salt)); 1 large sweet potato ((scrubbed, rinsed and cubed)); ~1/2 tsp each cumin, cinnamon, and sea salt ((divided)); 3/4 cup dry white or red quinoa ((rinsed in a fine mesh strainer)); Olive oil; 1/2 small ripe avocado; 1 cup chopped cilantro; 2-3 small limes, juiced; 1/3 cup extra virgin olive or avocado oil; 1/4 tsp each sea salt and cumin; 1 Tbsp sweetener of choice ((such as cane sugar or honey if not vegan)); Water ((to thin)); Hot Sauce; Salsa; Jalapeño slices