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
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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.
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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.
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Stir salad again before serving.
