While I was enjoying my first batch of Mexican quinoa as a side dish I was thinking that it would also make for a great main dish if you bulked it up a bit. One thing that I commonly like to do with quinoa is to combine it with beans and the combination of the two gives any meatless dish a bunch of protein. I figured that mixing some black beans or kidney beans into the Mexican quinoa near the end of cooking it would be a nice and simple way to do it. Although things were sounding good already I was thinking, why stop there when you could top it all off with with some salsa or a freshly home made pico de gallo? I was perfectly satisfied with things like this but some crumbled queso fresco would also be nice on top.
Mexican Quinoa and Beans with Pico de Gallo
Mexican quinoa with beans topped with a fresh pico de gallo salsa makes for a tasty and healthy light meal.
Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Printable Recipe
Ingredients
- 1 batch Mexican quinoa, warm
- 1 (14 ounce) can black beans, drained and rinsed
- 1 batch pico de gallo
- 1 handful queso fresco or feta, crumbled (optional)
Directions
- Mix the Mexican quinoa into the beans and serve topped with pico de gallo topped with crumbled queso fresco.
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