Recipe by Rita
"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."
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1 (15 ounce) can
pinto beans, rinsed and drained
1 (15 ounce) can
kidney beans, rinsed and drained
1 (14 ounce) can
red onion, chopped
cooked brown rice
red bell pepper, chopped
chopped fresh cilantro
red wine vinegar
chili powder, or to taste
ground black pepper
cayenne pepper, or to taste
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.
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!!
I love quinoa salad and when this one had the word mexican in front of it I figured it couldn't lose. I was right. It is ridiculous good! Of course I made changes because: don't like corn in salads, don't like raw garlic in salad(so I used garlic powder), didn't have pinto beans -so I used black beans. Oh, and I am addicted to chipotle chili powder so I used a smidge of that for part of the chili powder. It is a great base salad recipe to work your own little personality into!
This is one tasty side dish. very happy with the way it came out.
I'm a big fan of Quinoa salads and I stumbled upon this one because I was looking for one that didn't have lime in it and had red wine vinegar. I had to make some adjustments as I didn't have any beans either. I added the everything along with cucumbers, left out the salt and pepper, I like to add individually afterwards. I cut back the oil to 2/3 and added 1/3 of the vinegar. I haven't even let the flavours marinate together yet but snuck a bite and it is really tasty. Looking forward to what the family thinks tonight. I know they will love and this one will be a hit. Definitely give it a try.
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.
I made this recipe for company and it was a hit. I did make changes-used all pinto beans, all quinoa, garlic powder instead of fresh, and lime juice and rice vinegar for the dressing--had no red wind vinegar. The main thing I changed was to leave out the oil completely. I compensated for the liquid with extra vinegar and a little water. The salad was delicious and not dry at all. Will definitely be added to the summer salad rotation. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Amazing Mexican Quinoa Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 203
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