PCC Aztec Quinoa and Bean Salad

PCC Aztec Quinoa and Bean Salad

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  • 1 1/2 cups quinoa
  • 2 1/4 cups water
  • 3/4 cup pumpkin seeds
  • 1/3 cup lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1/2 teaspoon chipotle powder
  • Salt, to taste
  • 1 cup canned pinto beans, rinsed (see note)
  • 1/2 bunch green onions, sliced
  • 2 Roma tomatoes, diced
  • 1 handful Italian parsley, coarsely chopped
  • 1 cup frozen sweet corn, thawed


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 30 minutes. Cool on a tray or baking sheet in the refrigerator.

To toast pumpkin seeds, preheat oven to 350° F. Spread seeds on a baking 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.

Special notes:

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