High Protein Chipotle Salad
Elevate your salad game with this vibrant and hearty High Protein Chipotle Salad, perfect for satisfying appetites while prioritizing nutrition. Packed with protein-rich quinoa and black beans, this colorful dish also features a medley of fresh vegetables like juicy cherry tomatoes, crisp red bell peppers, and creamy avocado. Infused with smoky chipotle in adobo sauce and tangy lime juice, the homemade dressing adds a bold kick, while fresh cilantro delivers a pop of herbal freshness. Ideal as a wholesome main course or a zesty side dish, this salad is ready in just 35 minutes and makes a beautiful addition to your meal prep routine. With flavors that dance and protein to fuel you, this chipotle quinoa salad is a true crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 1 15-ounce can Black beans, drained and rinsed
- 1 cup Cherry tomatoes, halved
- 1 medium Red bell pepper, diced
- 0.5 medium Red onion, finely chopped
- 1 cup Corn kernels, fresh or frozen and thawed
- 1 medium Avocado, diced
- 0.5 cup Fresh cilantro, chopped
- 2 medium Lime, juiced
- 3 tablespoons Olive oil
- 1 tablespoon Chipotle in adobo sauce, finely chopped
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by rinsing the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and let the quinoa simmer for about 15 minutes, or until all the water has been absorbed. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
While the quinoa is cooking, prepare the vegetables: halve the cherry tomatoes, dice the bell pepper, finely chop the red onion, and dice the avocado. Set these aside.
In a large mixing bowl, add the cooked quinoa, black beans, cherry tomatoes, bell pepper, red onion, corn, and avocado. Gently mix these ingredients together.
In a small bowl, combine the lime juice, olive oil, minced chipotle in adobo sauce, salt, and black pepper. Whisk this mixture until well combined to create the dressing.
Pour the dressing over the salad mixture and toss everything gently to ensure the salad is evenly coated.
Add the chopped cilantro to the salad, give it one final toss, and taste to adjust any seasoning if necessary.
Serve immediately, or refrigerate for 30 minutes to let the flavors meld together. Enjoy your high-protein chipotle salad!
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.6 g | 106% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2573 mg | 112% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 49.8 g | 178% | |
| Total Sugars | 28.0 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 326 mg | 25% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 3490 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
