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Aztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing


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  • Author: Pooja Mottl
  • 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
  • 1/41/2 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

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!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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