- 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
- 1/4 cup chopped fresh cilantro
- Dressing:
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1 tablespoon chili powder, or to taste
- 2 cloves garlic, mashed
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 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.
- 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. Stir again before serving.
04/14/2018
recipepes.com
Amazing Mexican Quinoa Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
