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Amazing Mexican Quinoa Salad

4

140 min

Amazing Mexican Quinoa Salad

Amazing Mexican Quinoa Salad Photo 1

Time

140 min

Serving

8 persons

Calories

397

Rating

4.00★ (63)

Cuisine

Mexican
Author: Victoria Buriak
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

  • quinoa: 2 cups (cooked)
  • pinto beans: 1 can (15 ounce can, drained)
  • kidney beans: 1 can (15 ounce can, drained)
  • corn: 1 can (14 ounce can)
  • red onion: 1 piece (chopped)
  • brown rice: 1 cup (cooked)
  • red bell pepper: 1 piece (chopped)
  • fresh cilantro: 0.25 cup (chopped)
  • olive oil: 0.75 cup
  • red wine vinegar: 0.33333 cup
  • chili powder: 1 Tbsp (to taste)
  • garlic: 2 clove (mashed)
  • salt: 0.5 tsp
  • ground black pepper: 0.5 tsp
  • cayenne pepper: 0.25 tsp (to taste)

Metric Conversion

Stages of cooking

Amazing Mexican Quinoa Salad Photo 21
Amazing Mexican Quinoa Salad Photo 32
Amazing Mexican Quinoa Salad Photo 43
  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.
    Amazing Mexican Quinoa Salad Photo 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.
    Amazing Mexican Quinoa Salad Photo 3
  3. Stir salad again before serving.
    Amazing Mexican Quinoa Salad Photo 4

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