Quinoa-Black Bean Salad with Ruby Cranberry Dressing

Quinoa-Black Bean Salad with Ruby Cranberry Dressing

Quinoa-Black Bean Salad with Ruby Cranberry Dressing
  • Prep Time

    15 minutes
  • Serving Size

    8 (1 cup) servings


  • For salad:
  • Sweet potato1
  • Olive oil1 teaspoon
  • Diet Ruby Red1 cup
  • The Original Cranberry Juice Cocktail1 cup
  • Salt1/2 teaspoon
  • Quinoa1 cup
  • 1 can
  • Thinly sliced celery1/2 cup
  • Craisins® Original Dried Cranberries1/2 cup
  • Chopped green onion1/2 cup
  • Smoked almonds1/2 cup
  • For Dressing:
  • Diet Ruby Red1/8 cup
  • The Original Cranberry Juice Cocktail1/8 cup
  • Red wine vinegar2 tablespoons
  • Extra virgin olive oil1/3 cup
  • Ground cumin1 teaspoon
  • Clove garlic1
  • Salt1/2 teaspoon
  • Pepper1/4 teaspoon
  • Optional – for a bit of spice
  • Featured Product

    Diet Ruby Red

  • Featured Product

    The Original Cranberry Juice Cocktail

  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Heat oven to 400°F. Toss sweet potatoes with olive oil. Place sweet potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper to taste. Bake 15 to 20 minutes, stirring twice during roasting, until potatoes are tender and golden brown. Meanwhile, in a 2-quart saucepan, bring the juice and salt to a boil. Stir in quinoa; reduce heat. Cover and simmer for 20 minutes or until quinoa is tender. Drain. Stir in the remaining salad ingredients, except almonds. Whisk together all dressing ingredients. Pour over salad, stirring to combine. Serve immediately, or cover and refrigerate up to 12 hours. Stir in almonds just before serving. Makes about 8 servings. Per Serving: Calories 320 Total Fat 15g (23% DV) Sat Fat 2g (10% DV) Trans Fat 0g Sodium 480mg (20% DV) Carbohydrates 40g (13% DV) Dietary Fiber 6g (24% DV) Sugars 14g Protein 8g