High Protein Southwest Quinoa Salad
A vibrant and protein-packed quinoa salad with southwest flavors, perfect for a healthy lunch or side dish.
Prep
: 10
Total
: 25 minutes
Ingredients
Salad Base
- 1 cup quinoa cooked
- 1 can black beans rinsed and drained
- 1 cup corn kernels fresh or frozen
- 0.5 cup red bell pepper diced
- 0.5 cup red onion finely diced
- 0.25 cup cilantro chopped
Creamy Chipotle Dressing
- 0.5 cup Greek yogurt plain
- 1 tablespoon chipotle peppers in adobo sauce minced (adjust to taste)
- 2 tablespoon lime juice
- 1 clove garlic minced
- 0.25 teaspoon cumin
- 0.125 teaspoon salt
- 0.125 teaspoon black pepper
Instructions
Preparation Steps
- Cook quinoa according to package directions. Let cool.
- In a large bowl, combine the cooked quinoa, black beans, corn, diced red bell pepper, diced red onion, and chopped cilantro.
- In a small bowl, whisk together the Greek yogurt, minced chipotle peppers, lime juice, minced garlic, cumin, salt, and pepper until smooth.
- Pour the dressing over the quinoa mixture and toss gently to combine.
- Serve immediately or chill for later. The flavors meld together even better after a few hours in the refrigerator.
Notes
This salad is a great option for meal prep. It can be stored in the refrigerator for up to 3-4 days.