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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
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.
Nutrition Information
117
Calories
45g
Carbohydrates
7g
Protein
679mg
Potassium
4g
Fiber
1g
Sugar
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