This Mexican Quinoa Salad recipe is one of my new favorites! I love all the fresh flavors, and it’s filling enough to be a complete meal. It has everything you need for a delicious lunch or dinner – quinoa, chicken, bell peppers, corn, black beans, cilantro and lime juice. This salad comes together so quickly too! You can use leftover grilled chicken if desired or just cook up some extra chicken breast strips in the pan. The best part about this dish is how versatile it is with what vegetables you want to add in too! Add more veggies like tomatoes or baby spinach for more nutrients that will fill your tummy.
prep: 20 mins additional: 2 hrs total: 2 hrs 20 mins Servings: 8 Yield: 8 servings
1 (14 ounce) can corn
1 (15 ounce) can pinto beans, rinsed and drained
2 cups cooked quinoa
¼ cup chopped fresh cilantro
1 red onion, chopped
1 cup cooked brown rice
1 (15 ounce) can kidney beans, rinsed and drained
1 red bell pepper, chopped
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.
Per Serving: 397 calories; protein 9.1g; carbohydrates 42.4g; fat 22.6g; sodium 532mg.