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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 397 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir salad again before serving.