Amazing Mexican Quinoa Salad
Description
Quinoa, corn, beans, and cilantro are tossed in a spicy chile dressing for a Mexican-inspired quinoa salad perfect for lunch or dinner.
Ingredients
•
2 cups cooked quinoa
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1 (15 ounce) can pinto beans, rinsed and drained
•
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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1/4 cup chopped fresh cilantro
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3/4 cup olive oil
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1/3 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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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper, or to taste
Directions
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. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours.
3
Stir salad again before serving.