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Wednesday, January 6, 2016

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.

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