Southwest Quinoa Salad with chipotle vinaigrette Recipe

Ingredients

• 2 medium-sized beets, peeled and diced
• 1 ½ cups peeled and diced sweet potatoes
• ½ cup sliced red bell pepper (about 1-inch strips)
• ⅓ cup diced onion
• 1 Tbsp. chopped jalapeño
• 2 ½ tsp. minced garlic, divided
• 2 Tbsp. olive oil
• Salt and black pepper
• ½ cup tri-color quinoa
• 2 Tbsp. each lime juice, red wine vinegar, and chopped cilantro
• 1 Tbsp. minced chipotle in adobe sauce
• 1 tsp. honey
• 1 tsp. brown sugar
• ¼ cup olive oil
• 1 cup chopped arugula
• ¾ cup black beans, drained and rinsed
• Queso fresco
• Lime wedges