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
- Total Time: 30 minutes
- Yield: 4 - 6 1x
Description
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.
Ingredients
Scale
- 1 cup quinoa – rinsed, drained, and dry toasted
- 1/2 teaspoon organic expeller pressed canola oil
- 1/4 – 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon sea salt
- 1 3/4 cup filtered water
- 1 cup organic pinto beans – rinsed several times, drained, and patted dry with paper towel
- 3/4 cup red bell pepper – deseeded, membrane removed, cut into 1/4 inch pieces
- 2 ripe organic avocados
- 5 teaspoons lime juice
- 3/8 teaspoon sea salt
- 1 1/2 inch piece Serrano chili – deseeded, very finely minced
- 2 teaspoons coconut palm sugar
Instructions
- 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.
- In a separate mixing bowl, mash avocados, adding lime juice simultaneously. Then add remaining ingredients and mash well to combine.
- Transfer avocado dressing to quinoa mixing bowl and using a wooden spoon, gently stir to fully incorporate.
- Plate and serve!
- Prep Time: 10 mins
- Cook Time: 20 mins
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.
Here’s a link at http://www.poojaway.com to learn more!
http://poojasway.com/article-tips/behind-the-ingredient-canola-oil/
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
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