Amazing Mexican Quinoa Salad

    2 hours 20 minutes

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

    10 people made this

    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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    Reviews in English (38)


    I've never had quinoa before, but surprised how much we all really liked this. I followed the ingredients as stated for 8 servings, but changed the dressing to 6 servings. Maybe if you're making 24 hours in advance you'd need that much dressing, but it was very nice and moist after four hours of marinating, as you can see by my photo. This salad presents very nicely and would be great for company or potlucks. I served with some cherry tomatoes and avocado slices which eventually got mixed in, a nice addition to a Mexican salad.  -  25 Mar 2015  (Review from Allrecipes USA and Canada)


    I have NEVER made a quinoa dish as delicious as this! The fast prep time also makes for a stress-free, post-work meal. I tweaked the recipe only a smidge: for both my quinoa and brown rice, I used vegetable broth, doubled the cayenne pepper to 1/2 teaspoon, cut the 2 cloves of garlic and 1/2 teaspoon salt and instead used 1/2 teaspoon of garlic salt, added 1/2 teaspoon of cumin, and added one diced avocado. Affordable and convenient. Absolutely fantastic! Thank you for sharing!!  -  25 Jan 2015  (Review from Allrecipes USA and Canada)


    Love it! Follow the recipe for th most part. I only used 1 1/2 cups of red quinoa, but that turned out to be plenty! I had bacon I needed to use, so I diced it up and cooked it, and it turned out to be great addition. I also added chick peas, and all colors of bell peppers to give it more color. I didn't have all the seasonings for the dressing, so I bought a premixed taco seasoning, which had the seasonings suggested for the recipe plus some other herbs. The salad turned out amazing, and was great addition to my bbq. Of note, my salad turned out to be a lot more than I was expecting.  -  25 Apr 2015  (Review from Allrecipes USA and Canada)