Amazing Mexican Quinoa Salad Recipe - Allrecipes.com
  • READY IN ABOUT hrs

Amazing Mexican Quinoa Salad

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • READY IN

    2 hrs 20 mins

Directions

  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.
  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.
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Reviews More Reviews

Jun 01, 2014

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!

 
Jun 04, 2014

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!

 

3 Ratings

May 15, 2014

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.

 

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Nutrition

  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 42.4 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 8.6 g
  • 34%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 532 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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