Description
Discover the deliciousness of this High Protein Southwest Quinoa Salad with Creamy Chipotle Dressing, a vibrant and nutritious dish that’s perfect for any occasion. Bursting with flavors from protein-packed quinoa and black beans, this salad is garnished with fresh vegetables and topped with a smoky chipotle dressing that brings a delightful kick. Whether you’re seeking a quick lunch, a healthy side for dinner, or an appealing option for potlucks, this salad is versatile enough to serve at any meal. Enjoy it warm, chilled, or as part of your meal prep—this dish will leave everyone satisfied!
Ingredients
Scale
- 3/4 cup dry quinoa
- 1 (15-oz.) can black beans
- 1 pint cherry tomatoes
- 1 medium avocado
- 1 cup fire-roasted corn
- Fresh cilantro
- Creamy chipotle dressing (Greek yogurt, mayo, olive oil, adobo sauce)
Instructions
- Rinse quinoa under cold water; combine with vegetable broth and spices in a saucepan.
- Bring to a boil, then reduce heat and simmer covered until fluffy (12-15 minutes). Let cool.
- In a bowl, whisk together Greek yogurt, mayo, olive oil, adobo sauce, lime juice, honey/maple syrup, salt, and garlic powder for the dressing.
- In a large mixing bowl, combine cooled quinoa with black beans, corn, tomatoes, avocado, cilantro, and pumpkin seeds.
- Drizzle the dressing over the salad and toss gently to coat. Serve warm or chilled.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 15mg
Keywords: Customize by adding grilled chicken or different veggies like bell peppers. For vegan options, substitute Greek yogurt with blended cashews.