Print: 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.

Prep

15 min

Cook

33 min

Servings

Difficulty

Medium

Ingredients

2 cups cooked quinoa
1 , 15 ounce
1 , 15 ounce
1 , 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 per serving

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