Amazing Mexican Quinoa Salad

    Amazing Mexican Quinoa Salad


    1 person made this

    Quinoa, corn, beans and cilantro are tossed in a spicy chilli dressing creating a Mexican-inspired salad perfect for lunch or dinner.

    Serves: 8 

    • 2 cups cooked quinoa
    • 1 (400g) tin pinto beans, rinsed and drained (or kidney beans)
    • 1 (400g) tin kidney beans, rinsed and drained
    • 1 (400g) tin corn
    • 1 red onion, diced
    • 1 cup cooked brown rice
    • 1 red capsicum, diced
    • 1/4 cup chopped fresh coriander
    • Dressing
    • 3/4 cup olive oil
    • 1/3 cup red wine vinegar
    • 1 tablespoon chilli blend powder, or to taste
    • 2 cloves garlic, mashed
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon cayenne, or to taste

    Preparation:20min  ›  Extra time:2hours chilling  ›  Ready in:2hours20min 

    1. Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red capsicum, and coriander together in a glass or plastic container with a lid.
    2. Dressing: Whisk olive oil, vinegar, chilli blend powder, garlic, salt, black pepper and cayenne together in a bowl.
    3. To Serve: Pour the dressing over the 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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