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.
PrintAztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing
- Total Time: 30 minutes
- Yield: 4 - 6 servings 1x
Description
A hearty grain and bean salad featuring quinoa, pinto beans, and a creamy avocado dressing with a kick of serrano chili and fresh lime.
Ingredients
Units
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
- 2 cups water
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 avocado, peeled, pitted, and diced
- 1 serrano chili, minced
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Place quinoa in a heavy sauce pot, add canola oil, ground cumin, coriander, chili powder, and sea salt. Stir to combine over low heat.
- Add 2 cups of water to the pot, bring to a boil, then lower to a simmer. Cover and cook for 20 minutes or until the quinoa is tender and the water is absorbed.
- Fluff the quinoa with a fork and let it cool slightly.
- In a large bowl, combine the cooked quinoa, pinto beans, diced avocado, minced serrano chili, lime juice, and chopped cilantro.
- Toss gently to combine, ensuring the avocado is evenly distributed without mashing it.
- Season with additional salt and pepper to taste before serving.
Notes
For a milder salad, remove the seeds from the serrano chili before mincing. This salad can be stored in an airtight container in the refrigerator for up to 2 days. The lime juice helps to keep the avocado from browning. Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2 grams
- Sodium: 400 mg
- Fat: 12 grams
- Carbohydrates: 45 grams
- Fiber: 10 grams
- Protein: 10 grams
- Cholesterol: 0 mg
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