Mexican Quinoa Salad



  • 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
  • 1/4 cup chopped fresh cilantro


  • 3/4 cup olive oil
  • 1/3 cup vinegar.
  • 1 tablespoon chili powder, or to taste.
  • 2 cloves garlic, mashed.
  • 1/2 teaspoon salt.
  • 1/2 teaspoon ground black pepper.
  • 1/4 teaspoon cayenne pepper, or to taste.


  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.
  3. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.
  4. Serve with CHATKHAAR Plum Chutney.
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