amazing mexican quinoa salad

Ingredients

• Servings: 8
• 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 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 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 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 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 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

amazing mexican quinoa salad

Ingredients

• Servings: 8
• 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 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Brown Rice Frittata With Bacon And Edamame

Ingredients

• Servings: 6
• 1 cup minute® brown rice
• 4 thick cut bacon slices, cut into 1/2-inch pieces
• 4 scallions, thinly sliced (whites and greens divided)
• 1 cup frozen, shelled edamame
• 6 eggs
• 3/4 cup sour cream, divided
• 1/2 teaspoon kosher salt

Recipe

• prepare rice according to package directions. preheat oven to 400 degrees f (200 degrees c).
• while rice cooks, saute bacon pieces in a 10-inch oven proof skillet over medium heat until starting to crisp, about 5 minutes. drain off all but 1 tablespoon bacon fat, then add the scallion whites and edamame (or if desired, use 1 cup frozen green peas) to the bacon in the pan and saute one minute.
• add the cooked rice, and saute one minute. whisk together the eggs, 1/2 cup sour cream, and the salt, and add to the pan, swirling gently to distribute the egg mixture evenly throughout the other ingredients. cook undisturbed for 2-3 minutes, until edges look set then place the pan in the preheated oven until set in the center, about 10 minutes further.
• mix together the scallion greens with the remaining 1/2 cup sour cream, and serve frittata in wedges topped with a dollop of the scallion cream.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Vegetarian Bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Vegetarian Bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Vegetarian Bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.

Vegetarian Bibimbap

Ingredients

• Servings: 3
• 2 tablespoons sesame oil
• 1 cup carrot matchsticks
• 1 cup zucchini matchsticks
• 1/2 (14 ounce) can bean sprouts, drained
• 6 ounces canned bamboo shoots, drained
• 1 (4.5 ounce) can sliced mushrooms, drained
• 1/8 teaspoon salt to taste
• 2 cups cooked and cooled rice
• 1/3 cup sliced green onions
• 2 tablespoons soy sauce
• 1/4 teaspoon ground black pepper
• 1 tablespoon butter
• 3 eggs
• 3 teaspoons sweet red chili sauce, or to taste

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins


• heat sesame oil in a large skillet over medium heat; cook and stir carrot and zucchini in the hot oil until vegetables begin to soften, about 5 minutes. stir in bean sprouts, bamboo shoots, and mushrooms. cook and stir until carrots are tender, about 5 more minutes. season to taste with salt and set vegetables aside.
• stir cooked rice, green onions, soy sauce, and black pepper in the same skillet until the rice is hot. in a separate skillet over medium heat, melt butter and gently fry eggs, turning once, until the yolks are still slightly runny but the egg whites are firm, about 3 minutes per egg.
• to serve, divide hot cooked rice mixture between 3 serving bowls and top each bowl with 1/3 of the vegetable mixture and a fried egg. serve sweet red chili sauce on the side for mixing into bibimbap.

Amazing Mexican Quinoa Salad

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 20 mins Ready Time: 2 hrs 20 mins


• 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.