PCC Aztec Quinoa and Bean Salad

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan dairy-free iconDairy-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Rinse quinoa and drain. Bring water to a boil. Add quinoa, return to a boil and then reduce heat to low. Simmer for 10 minutes. Turn off heat and leave covered for 1/2 hour. Cool on tray or cookie sheet in the refrigerator.

To toast pumpkin seeds, preheat oven to 350° F. Spread seeds on a cookie sheet and toast for 4 to 5 minutes. Let cool.

Whisk together lime juice, oil, garlic, chili powder, cumin, oregano, chipotle powder and salt until dressing is blended.

Transfer cooled quinoa to a large bowl and add beans. Toss with dressing. Add pumpkin seeds, green onions, tomatoes, parsley and corn. Stir gently to combine.

Notes

The PCC Deli prefers to start with dry pinto beans. Learn about cooking beans.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: pinto beans, quinoa, salad, spices

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