Protein-Packed Vegetarian BBQ Salad

Looking to host a barbecue with a twist? Protein-Packed Vegetarian BBQ Salad Bar is the hero dish you’ve been searching for! It’s scrumptious, nutritious, and bound to become a staple at every gathering. Read on to discover how to bring this showstopper to life.

Ingredients:

• 1 cup quinoa (235 ml)
• 2 cups water (475 ml)
• 1 can (15 oz) black beans (425 grams), drained and rinsed
• 1 cup corn kernels (235 ml)
• 1 large red bell pepper, diced
• 1 large avocado, cubed
• 1/2 cup feta cheese (120 ml), crumbled
• 2 tablespoons olive oil (30 ml)
• Juice of 1 lime
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• 2 cups mixed lettuce (475 ml)

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Serves: 4

Nutritional Facts Per Serving:

• Calories: 380
• Protein: 15g
• Carbohydrates: 45g
• Fat: 18g
• Fiber: 10g
• Sodium: 250mg

Instructions:

1. Start by rinsing the quinoa thoroughly under cold water. This helps to remove its natural bitter coating.
2. In a medium saucepan, bring the 2 cups of water to a boil.
3. Add the quinoa, reduce the heat, and simmer for about 15 minutes or until the quinoa becomes translucent and the water is absorbed.
4. While the quinoa is cooking, let’s prep our veggies! Dice the red bell pepper and cube the avocado. Remember to sprinkle a bit of lime juice over the avocado to keep it from browning.
5. In a large mixing bowl, combine the black beans, corn kernels, diced red bell pepper, and cubed avocado.
6. Once the quinoa is ready, fluff it with a fork and allow it to cool for a few minutes.
7. Add the quinoa to the mixing bowl with the veggies.
8. In a separate small bowl, whisk together the olive oil, remaining lime juice, chili powder, smoked paprika, salt, and pepper.
9. Drizzle this dressing over the Protein-Packed Vegetarian BBQ Salad mixture and toss until everything’s well-coated.
10. Add crumbled feta and give the salad one last gentle mix.
11. Serve on a bed of mixed lettuce and garnish with fresh cilantro.

Tips:

1. You can substitute quinoa with bulgur or couscous for a different texture.
2. For an added protein boost, try tossing in some roasted chickpeas.
3. To store, cover the Protein-Packed Vegetarian BBQ Salad in an airtight container and refrigerate. It’ll stay fresh for up to 3 days.
4. If you aren’t a fan of feta, goat cheese or paneer makes excellent alternatives.

Serving Suggestions:

1. This Protein-Packed Vegetarian BBQ Salad Bar can be the centerpiece of your meal, or it can complement other BBQ items.
2. Serve alongside grilled veggie skewers or vegetarian burgers for a fuller BBQ experience.
3. Consider offering a range of dressings for guests to customize their salad further.
4. To spice things up, consider serving with a side of spicy salsa or homemade guacamole.

Alright, AH7 fam, get that BBQ grill sizzling and let this Protein-Packed Vegetarian BBQ Salad take center stage at your next gathering. We guarantee it’ll be a hit!

PROTEIN-PACKED VEGETARIAN BBQ SALAD

Looking to host a barbecue with a twist? Protein-Packed Vegetarian BBQ Salad Bar is the hero dish you’ve been searching for! It’s scrumptious, nutritious, and bound to become a staple at every gathering. Read on to discover how to bring this showstopper to life.

5 from 2 votes

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Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Nutritions

Nutrition Facts

PROTEIN-PACKED VEGETARIAN BBQ SALAD

Amount per Serving

Calories

380

% Daily Value*

Fat

 

18

g

28

%

Sodium

 

250

mg

11

%

Carbohydrates

 

45

g

15

%

Fiber

 

10

g

42

%

Protein

 

15

g

30

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

INGREDIENTS:

• 1 cup quinoa 235 ml
• 2 cups water 475 ml
• 1 can 15 oz black beans (425 grams), drained and rinsed
• 1 cup corn kernels 235 ml
• 1 large red bell pepper diced
• 1 large avocado cubed
• ½ cup feta cheese 120 ml, crumbled
• 2 tablespoons olive oil 30 ml
• Juice of 1 lime
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro chopped (for garnish)
• 2 cups mixed lettuce 475 ml

Instructions

INSTRUCTIONS:

• Start by rinsing the quinoa thoroughly under cold water. This helps to remove its natural bitter coating.
• In a medium saucepan, bring the 2 cups of water to a boil.
• Add the quinoa, reduce the heat, and simmer for about 15 minutes or until the quinoa becomes translucent and the water is absorbed.
• While the quinoa is cooking, let’s prep our veggies! Dice the red bell pepper and cube the avocado. Remember to sprinkle a bit of lime juice over the avocado to keep it from browning.
• In a large mixing bowl, combine the black beans, corn kernels, diced red bell pepper, and cubed avocado.
• Once the quinoa is ready, fluff it with a fork and allow it to cool for a few minutes.
• Add the quinoa to the mixing bowl with the veggies.
• In a separate small bowl, whisk together the olive oil, remaining lime juice, chili powder, smoked paprika, salt, and pepper.
• Drizzle this dressing over the Protein-Packed Vegetarian BBQ Salad mixture and toss until everything’s well-coated.
• Add crumbled feta and give the salad one last gentle mix.
• Serve on a bed of mixed lettuce and garnish with fresh cilantro.

Notes

You can substitute quinoa with bulgur or couscous for a different texture.
For an added protein boost, try tossing in some roasted chickpeas.
To store, cover the Protein-Packed Vegetarian BBQ Salad in an airtight container and refrigerate. It’ll stay fresh for up to 3 days.
If you aren’t a fan of feta, goat cheese or paneer makes excellent alternatives.