clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Aztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing

  • Author: Pooja Mottl
  • Total Time: 30 minutes
  • Yield: 4 - 6 1x


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.


  • 1 cup quinoa – rinsed, drained, and dry toasted
  • 1/2 teaspoon organic expeller pressed canola oil
  • 1/41/2 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


  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!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
Scroll To Top