Aztec Quinoa Salad with Pinto Beans and Chili Avocado Lime Dressing
Recipe Type: Salad, Appetiser, Entree, Main, Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 - 6
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
  • ½ teaspoon organic expeller pressed canola oil
  • ¼ - ½ teaspoon ground cumin
  • ½ teaspoon coriander
  • ½ teaspoon chili powder
  • ½ teaspoon sea salt
  • 1¾ cup filtered water
  • 1 cup organic pinto beans - rinsed several times, drained, and patted dry with paper towel
  • ¾ cup red bell pepper - deseeded, membrane removed, cut into ¼ inch pieces
  • 2 ripe organic avocados
  • 5 teaspoons lime juice
  • ⅜ teaspoon sea salt
  • 1½ 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!
Recipe by Honest Cooking at