How to Make Amazing Mexican Quinoa Salad - A Step-by-Step Guide

Welcome to our recipe for an Amazing Mexican Quinoa Salad! This dish is bursting with flavor, colors, and textures, making it an exciting and satisfying addition to any meal. Whether you're a fan of Mexican cuisine or simply looking for a delicious and nutritious salad, this recipe is sure to impress your taste buds and leave you feeling satisfied and nourished.

Quinoa, known as the "mother of all grains" in Inca culture, is the star ingredient in this recipe. This ancient grain is no...

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Ingredients

  • 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
  • ¼ cup chopped fresh cilantro
  • ¾ cup olive oil
  • ⅓ cup red wine vinegar
  • 1 tablespoon chili powder, or to taste
  • 2 cloves garlic, mashed
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper, or to taste

Information

  • Prep Time: 20 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 20 mins
  • Servings: 8

  • 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 salad again before serving.
  • Nutrition

    397 cal.

    • Total Fat: 23g
    • Saturated Fat: 3g
    • Sodium: 532mg
    • Total Carbohydrate: 42g
    • Dietary Fiber: 9g
    • Total Sugars: 3g
    • Protein: 9g
    • Vitamin C: 22mg
    • Calcium: 47mg
    • Iron: 2mg
    • Potassium: 272mg