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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	2	cups	cooked	-	-	-	-
pinto bean	1	can	rinsed drained	-	-	-	-
kidney bean	1	can	rinsed drained	80.0	11.3103	11.5862	1.3793
corn	1	can		186.9565	40.6522	7.1087	2.9348
red onion	1		chopped	64.0	14.944	1.76	0.16
brown rice	1	cup	cooked	573.54	120.8384	11.4234	4.3924
red bell pepper	1		chopped	-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
dressing				-	-	-	-
olive oil	3/4	cup		1432.08	0.0	0.0	162.0
red wine vinegar	1/3	cup		15.1367	0.2151	0.0319	0.0
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
garlic	2	cloves	mashed	8.94	1.9836	0.3816	0.03
salt	1/2	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.