Amazing Mexican Quinoa Salad

Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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. Stir again before serving.

NUTRITION FACT

Per Serving: 397 calories; protein 9.1g; carbohydrates 42.4g; fat 22.6g; sodium 532mg.

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