High Protein Southwest Quinoa with Creamy Chipotle Dressing
This hearty bowl combines protein-rich quinoa, black beans, corn, grilled chicken (or tofu), and fresh veggies, topped with a smoky creamy chipotle dressing. It’s a nutrient-dense, meal-prep friendly recipe that’s perfect for lunch or dinner.
⏳ Time Required
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Bowl:
1 cup quinoa, rinsed
2 cups chicken or vegetable broth
2 cooked chicken breasts (or 1 block extra-firm tofu, cubed & baked)
1 cup black beans (cooked or canned, rinsed)
1 cup corn kernels (grilled or sautéed)
1 red bell pepper, diced
½ red onion, finely chopped
1 avocado, sliced
½ cup cherry tomatoes, halved
¼ cup fresh cilantro, chopped
For the Creamy Chipotle Dressing:
½ cup Greek yogurt (or vegan yogurt)
2 tbsp mayonnaise (or vegan mayo)
1–2 chipotle peppers in adobo sauce (adjust spice level)
1 tbsp lime juice
1 garlic clove
1 tsp honey or maple syrup
1 tbsp olive oil
Pinch of salt & pepper
Optional Garnishes:
Lime wedges
Pickled jalapenos
Extra cilantro
ℹ️ Instructions
Step 1: Cook the Quinoa
In a saucepan, bring broth to a boil.
Add quinoa, cover, and reduce heat.
Simmer 15 minutes until liquid is absorbed.
Fluff with a fork and set aside.
Step 2: Prepare the Protein
For chicken → Grill or pan-sear seasoned chicken breasts (salt, pepper, paprika), 5–6 minutes per side, then slice.
For tofu → Bake cubed tofu at 200°C (400°F) for 25 minutes until golden.
Step 3: Make the Dressing
Blend yogurt, mayo, chipotle peppers, lime juice, garlic, honey, olive oil, salt & pepper until smooth and creamy.
Adjust with water if too thick.
Step 4: Assemble the Bowls
Start with quinoa as the base.
Add chicken (or tofu), black beans, corn, bell pepper, onion, tomatoes, and avocado.
Drizzle with creamy chipotle dressing.
Garnish with cilantro and lime wedges.
Notes & Tips
Make it meal prep friendly → Store dressing separately, add before serving.
Swap quinoa for brown rice or farro if preferred.
Use shrimp or ground turkey for a protein variation.
Add shredded lettuce for a crunchier, salad-like version.
⁉️ Frequently Asked Questions
Q: Can I make it dairy-free?
Yes, use vegan yogurt & mayo for the dressing.
Q: Can I make it spicier?
Add more chipotle peppers or a dash of cayenne.
Q: How long does it last?
Store in the fridge (without dressing) up to 3 days.
ℹ️ Nutritional Information
Calories: 520 kcal
Protein: 38 g
Carbohydrates: 48 g
Fat: 18 g
Fiber: 10 g
Sugar: 6 g