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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.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 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.