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.
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Aztec 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
- 1 cup (240 ml) quinoa, rinsed, drained, and dry toasted
- 1/2 tsp organic expeller pressed canola oil
- 1/4 - 1/2 tsp ground cumin
- 1/2 tsp coriander
- 1/2 tsp chili powder
- 1/2 tsp sea salt
- 2 cups (480 ml) water
- 1 can (15 oz / 425 g) pinto beans, drained and rinsed
- 1 avocado, peeled, pitted, and diced
- 1 serrano chili, minced
- Juice of 1 lime
- 1/4 cup (60 ml) 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
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Frequently Asked Questions
Why does the recipe call for dry-toasting the quinoa before cooking it?
The ingredient list specifies “1 cup quinoa, rinsed, drained, and dry toasted,” and the instructions begin by combining it with canola oil and spices over low heat before adding water. This toasting step deepens the quinoa’s nutty flavor and helps the cumin, coriander, and chili powder bloom before the liquid is added. 
How spicy is this salad, and can I reduce the heat?
The heat comes from 1 minced serrano chili. The notes say to remove the seeds from the serrano before mincing for a milder result. Serranos are hotter than jalapeños, so seeding makes a noticeable difference.
Will the avocado turn brown if I make this ahead?
The notes point out that the lime juice helps keep the avocado from browning, so the salad holds reasonably well. The notes also say it can be stored in an airtight container in the refrigerator for up to 2 days and served chilled or at room temperature.
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