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Amazing Mexican Quinoa Salad

Cost $15, save $12

Source: Recommended by CookPal

  • 120 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Base

    • 2 cups cooked quinoa
    • 1 (15 ounce) can pinto beans, rinsed and drained
    • 1 (15 ounce) can kidney beans, rinsed and drained
    • 🌽 1 (14 ounce) can corn
    • 🧅 1 red onion, chopped
    • 1 cup cooked brown rice
    • 1 red bell pepper, chopped
    • ÂĽ cup chopped fresh cilantro

  • Dressing

    • Âľ cup olive oil
    • â…“ cup red wine vinegar
    • 1 tablespoon chili powder, or to taste
    • 🧄 2 cloves garlic, mashed
    • 🧂 ½ teaspoon salt
    • ½ teaspoon ground black pepper
    • ÂĽ teaspoon cayenne pepper, or to taste

STEPS

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.

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.

3

Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.

4

Stir salad again before serving.

NUTRIENTS

Per 1 serving

🔥

397

Calories

  • 9g
    Protein
  • 42g
    Carbs
  • 23g
    Fats

đź’ˇ Tips

This salad can be stored in the fridge for up to a week, making it great for meal prep.For a spicier kick, increase the cayenne pepper or add diced jalapeños.Optional substitutions: Use barley instead of brown rice or turtle beans instead of kidney beans.For a vegan-friendly version, this recipe already fits!

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.