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
Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 4
Mexican quinoa with beans topped with a fresh pico de gallo salsa makes for a tasty and healthy light meal.
- 1 batch Mexican quinoa, warm
- 1 (14 ounce) can black beans, drained and rinsed (or 1 1/2 cups cooked beans, from 1/2 cup dry)
- 1 batch pico de gallo
- 1 handful queso fresco or feta, crumbled (optional)
- Mix the Mexican quinoa into the beans and serve topped with pico de gallo topped with crumbled queso fresco.