Amazing Mexican Quinoa Salad
An extremely yummy, spicy, Mexican quinoa salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.
An extremely yummy, spicy, Mexican quinoa salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.
Ingredients
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2 cups cooked quinoa
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1 (15 ounce) can pinto beans, rinsed and drained
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1 (15 ounce) can kidney beans, rinsed and drained
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1 (14 ounce) can corn
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1 red onion, chopped
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1 cup cooked brown rice
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1 red bell pepper, chopped
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¼ cup chopped fresh cilantro
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¾ cup olive oil
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⅓ cup red wine vinegar
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1 tablespoon chili powder, or to taste
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2 cloves garlic, mashed
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper, or to taste
Method
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Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
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Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
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Stir salad again before serving.
