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