Moroccan Quinoa Salad Recipes

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AMAZING MEXICAN QUINOA SALAD



Amazing Mexican Quinoa Salad image

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.

Provided by Rita

Categories     Salad     Grains     Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

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

Steps:

  • 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.
  • 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 Facts : Calories 396.6 calories, Carbohydrate 42.4 g, Fat 22.6 g, Fiber 8.6 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 532 mg, Sugar 2.9 g

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