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 (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