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.
ingredients
- 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)
directions
- Mix the Mexican quinoa into the beans and serve topped with pico de gallo topped with crumbled queso fresco.
Bev Weidner says
July 14, 2011 at 11:37 pmLooks like we were both craving black quinoa today!
http://bevcooks.com/2011/07/indian-spiced-yellow-wax-beans-with-black-quinoa/
I'm going the Mexican route next time!
Kelly's Kitchen says
July 15, 2011 at 3:31 amQuinoa is one of my favorite dishes. I've never considered taking this route- looks absolutely delicious! Can't wait to try it out!
Heidi @ Food Doodles says
July 15, 2011 at 4:15 amLooks delicious! Love the pico de gallo, I can't get enough of that stuff when I make it. I actually just posted a recipe of yours today(tex-mex corn fritters?) that I made all last summer and just wanted to say thank you because I love it 😀
nhlgeezer says
July 15, 2011 at 5:21 amKevin, I've started a similar blog to this one. I know it's got a super long way to go. Do you have any pointers or advise you can give me so I might have a succesful blog one day? Thanks! http://whatiscookingnow.blogspot.com
Rosa's Yummy Yums says
July 15, 2011 at 6:22 amVery healthy and so enjoyable!
Cheers,
Rosa
Dawn says
July 15, 2011 at 1:00 pmHmm…I didn't think you could improve on the Mexican Quinoa but this might just be. Printing this one for next week too.
Kristy Lynn says
July 15, 2011 at 2:58 pmyou know, whenever my bloglovin roll comes up i can always tell what your recipes are before i even look at the source (yes, i look at the pictures first)… you have a real "brand" – and i mean that in a good way.
this looks great, as always.
Inside a British Mum's Kitchen says
July 16, 2011 at 4:20 pmQuinoa is like a secret weapon – really good for you and delicious. Served like this it would be a winner!
Mary
miri leigh says
July 16, 2011 at 5:43 pmGreat healthy recipe……love pico de gallo! Thanks for posting.
Pam says
July 16, 2011 at 6:15 pmThis looks quite delicious. Pico de gallo is among my all-time favorite foods (so long as there is a lot of cilantro in it!). Your combination of the quinoa and beans with the pico de gallo looks unbeatable. Thanks.
Jan says
July 17, 2011 at 6:37 amLove it – looks delish!
Fresh Garden says
July 18, 2011 at 11:16 amWow! Wonderful!
Delightful and yummy!
homegrown countrygirl says
July 19, 2011 at 10:06 pmKevin, Great idea! Thank you for sharing this!
vanillasugar says
July 20, 2011 at 1:46 ami've just started liking quinoa. i always thought it was crappy tasting but it was not. i like to kick it up a few notches with add in's just like this. i did a stir fry once with eggs and Asian spices–very good.
Nicole says
July 21, 2011 at 6:07 pmThat looks really nice! Quinoa is so healthy too.
Anonymous says
April 26, 2012 at 8:51 pmI love quinoa, but even the recipe is very Mexican, the quinoa is not, it is from the Andean countries like, Bolivia, Peru and Ecuador.