Amazing Mexican Quinoa Salad Popular Recipes

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Amazing Mexican Quinoa Salad

"Extremely yummy, spicy marinated salad to be able to hold in the fridge for up to per week! My children in college love packing this up for their lunch. You have the whole thing you want for a completely healthy meal in one dish! Substitute barley for the brown rice if favored. Turtle beans can be substituted for kidney beans."

Ingredients :

2 cups cooked quinoa
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and tired
1 (14 ounce) can corn
1 crimson onion, chopped
1 cup cooked brown rice
1 red bell pepper, chopped
1/four cup chopped sparkling cilantro
Dressing:
three/4 cup olive oil
1/three cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
1/2 teaspoon salt
half teaspoon floor black pepper
1/4 teaspoon cayenne pepper, or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 2H20M

Mix quinoa, pinto beans, kidney beans, corn, purple onion, brown rice, red bell pepper, and cilantro together in a glass or plastic box with a lid.
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 till flavors blend, at the least 2 hours. Stir again before serving.

Notes :

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