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.


Recipes · Salad · Grains · Rice Salad Recipes


Prep Time: 20 mins
Additional Time: 2 hrs
Servings: 8
Total Time: 2 hrs 20 mins

Ingredients

Ingredients List

  • 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

  • ΒΌ cup chopped fresh cilantro


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.

  3. Stir salad again before serving.


Nutrition Facts (per serving)

Nutrition Facts
397 Calories
23g Fat
42g Carbs
9g Protein


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