Aztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing

A hearty grain and bean salad, dressed with a creamy blend of heart healthy avocados, serrano chili’s, and fresh lime juice.
By Pooja Mottl

Healthy, minimally processed ingredients from Mother Nature don’t get better than this. Here is a winning recipe for a hearty grain and bean salad, dressed with a creamy blend of heart healthy avocados, Serrano chili’s, and fresh lime juice.

Aztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing
 
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Healthy, minimally processed ingredients from Mother Nature can’t get better than this! Here is a winning recipe for a hearty grain and bean salad, dressed with a creamy blend of heart healthy avocados, Serrano chili’s, and fresh lime juice.
Author:
Recipe Type: Salad, Appetiser, Entree, Main, Side
Serves: 4 - 6
Ingredients
  • 1 cup quinoa - rinsed, drained, and dry toasted
  • ½ teaspoon organic expeller pressed canola oil
  • ¼ - ½ teaspoon ground cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 1¾ cup filtered water
  • 1 cup organic pinto beans - rinsed several times, drained, and patted dry with paper towel
  • ¾ cup red bell pepper - deseeded, membrane removed, cut into ¼ inch pieces
  • 2 ripe organic avocados
  • 5 teaspoons lime juice
  • ⅜ teaspoon sea salt
  • 1½ inch piece Serrano chili - deseeded, very finely minced
  • 2 teaspoons coconut palm sugar
Instructions
  1. Place quinoa in a heavy sauce pot, add oil, spices, and salt, and stir to combine over low heat. Add water, bring to a boil then lower to a simmer, cover and cook for 20 minutes. Fluff with a ford, transfer quinoa to a large mixing bowl. Add pinto beans and bell peppers and gently stir to combine.
  2. In a separate mixing bowl, mash avocados, adding lime juice simultaneously. Then add remaining ingredients and mash well to combine.
  3. Transfer avocado dressing to quinoa mixing bowl and using a wooden spoon, gently stir to fully incorporate.
  4. Plate and serve!

Pooja Mottl

Pooja Mottl is a Natural Foods Chef & Culinary Instructor, specializing in making healthy food delicious, quick, and simple to cook. Her creations, training, and food philosophy are based on the use of sustainable, organic, and unrefined ingredients to boost flavor and wholesomeness.

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4 Comments
  1. I love the recipes; however, being a natural and health conscious chef, you should be aware that canola oil is toxic rapeseed oil. This stuff is just garbage in more ways than one. Thanks!
    Regards,
    Kari Farrar

  2. Hi Kari – Thank you so much for bring this up – it is a VERY important point. About 80% of canola oil is genetically modified (GMO). On top of this, most canola oil is refined using a hexane solvent extraction process, which could result in a toxic final product. To get around this, we should always look for “organic” and “expeller-pressed” labels on the canola oil we buy – and use only this oil in our healthy cooking. Thanks, be well and stay healthy! ~ PM

  3. Perhaps virgin coconut oil would also work???

    We have been trying to cook with this oil since it really hold up to heat. It doesn’t break down.

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