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
- 2 cups cooked quinoa
- 1 can pinto beans , 15 ounce
- 1 can kidney beans , 15 ounce
- 1 can corn , 14 ounce
- 1 red onion , chopped
- 1 cup cooked brown rice
- 1 red bell pepper , chopped
- 0.25 cups chopped fresh cilantro
Instructions
-
1
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.
-
2
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.
-
3
Stir salad again before serving.
Nutrition Facts
Per serving
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