Quinoa Salad

Chili’s Best Buds: Baked Potato and Quinoa Salad

Quinoa and Black Bean Salad


  • 1 cup quinoa, rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 2 limes
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional toppings: avocado slices, sliced jalapeños, Greek yogurt or sour cream


  • Cook the quinoa: In a medium saucepan, combine 2 cups of water and quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork and let it cool to room temperature.
  • Prepare the dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and pepper. Set aside.
  • Assemble the salad: In a large mixing bowl, combine the cooked quinoa, black beans, diced bell peppers, cherry tomatoes, red onion, and chopped cilantro.
  • Add the dressing: Pour the dressing over the salad ingredients and toss until everything is evenly coated.
  • Chill and serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Before serving, give it a final toss and adjust the seasoning if needed. Serve with optional toppings like avocado slices, sliced jalapeños, or a dollop of Greek yogurt or sour cream.

This quinoa and black bean salad is packed with protein, fiber, and nutrients, making it a healthy and satisfying accompaniment to chili. Enjoy!

Baked Sweet Potato Fries

Baked Potat


  • 2 large sweet potatoes, scrubbed and cut into thin fries
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste
  • Optional: chopped fresh parsley or cilantro for garnish


  • Preheat the oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.

Prepare the sweet potatoes: scrub the sweet potatoes clean and pat them dry with a paper towel. Cut them into thin fries, about 1/4 inch thick. Try to make them as uniform in size as possible for even baking.

  • Season the fries: In a large bowl, toss the sweet potato fries with olive oil, paprika, garlic powder, onion powder, ground cumin, salt, and pepper until evenly coated.
  • Arrange on a baking sheet: Spread the seasoned sweet potato fries out in a single layer on the prepared baking sheet, making sure they’re not overlapping. This helps them crisp up evenly.
  • Bake: Place the baking sheet in the preheated oven and bake for about 25-30 minutes, flipping halfway through, until the fries are crispy and golden brown.
  • Serve: Once the sweet potato fries are done, remove them from the oven and let them cool for a few minutes. Sprinkle with chopped fresh parsley or cilantro, if desired, and serve hot alongside your favorite chili.

These baked sweet potato fries are a healthier alternative to traditional fries, providing plenty of fiber, vitamins, and minerals. They’re crispy on the outside, tender on the inside, and make a delicious accompaniment to chili.