Amazing Mexican Quinoa Salad

Amazing Mexican Quinoa Salad

by Willard Nguyen 1 year ago
4.7 (10)
396.6 kcal
42.4 g carbs
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. 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. 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