Amazing Mexican Quinoa Salad

Name: Amazing Mexican Quinoa Salad recipe
Prep time: 20 min
Cook time: 15 min
Yield: 8 servings
Cuisine: Global
Ingredients: 2 cups cooked quinoa; 1 (15 ounce) can pinto beans, rinsed and drained; 1 (15 ounce) can kidney beans, rinsed and drained; 1 (14 ounce) can corn; 1 red onion, chopped; 1 cup cooked brown rice; 1 red bell pepper, chopped; ¼ cup chopped fresh cilantro; ¾ cup olive oil; ⅓ cup red wine vinegar; 1 tablespoon chili powder, or to taste; 2 cloves garlic, mashed; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper, or to taste

by Willard Nguyen 1 year ago

4.7 (10)

396.6 kcal

42.4 g carbs

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Description

Extremely yummy, spicy marinated 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 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can corn
1 red onion, chopped
1 cup cooked brown rice
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Directions

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. Stir again before serving.

Nutrition Facts

serving: 8 servings

calories: 396.6 kcal

carbohydrates: 42.4 g

protein: 9.1 g

saturated fat: 3 g

sodium: 532 mg

fiber: 8.6 g

sugar: 2.9 g