These Quinoa Nachos with Pico de Gallo are a great starter, main meal or a salad lunch. You can make the quinoa and salsa a couple of days ahead. Feel free to add other fresh veggies to the mix: cucumber, raw zucchini, blanched green beans or tinned red kidney beans.
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Nachos with Quinoa and Pico de Gallo
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
These Quinoa Nachos with Pico de Gallo are a nutritious and flavorful dish, perfect as a starter, main meal, or salad lunch.
Ingredients
For the Quinoa Nachos:
- ⅓ cup (80 ml) quinoa
- ⅔ cup (160 ml) water
- 1/2 cup (120 ml) frozen soya beans
- 1/2 cup (120 ml) unsweetened corn kernels
- 1/2 red capsicum [red pepper], diced
For the Pico de Gallo:
- 2 vine-ripened tomatoes, diced
- 1 tbsp (15 ml) finely chopped red onion
- 1 sprig coriander (cilantro), chopped finely, half the leaves set aside !For garnish
- 1/4 fresh jalapeno chilli, finley chopped, (omit or add more to tatse)
- 1 tbsp (15 ml) extra light olive oil
- juice of 1 lime
To serve:
- organic unflavoured corn chips
Instructions
- Rinse the quinoa thoroughly under cold running water to remove any bitterness. Transfer to a small saucepan and add 1 cup of water. Bring to a boil over medium-low heat, then reduce the heat and simmer for 15-20 minutes, or until the quinoa is tender and the water is absorbed. Fluff with a fork and set aside.
- In a separate pot, bring water to a boil and add the frozen soya beans. Cook for 3-4 minutes until tender. Drain and set aside.
- In a large bowl, combine the cooked quinoa, soya beans, corn kernels, and diced red capsicum. Mix well.
- For the Pico de Gallo, in a medium bowl, combine the diced tomatoes, chopped coriander, jalapeno, and lime juice. Season with salt to taste.
- To assemble, place a layer of corn chips on a serving platter, if using. Top with the quinoa mixture and spoon over the Pico de Gallo. Serve immediately.
Notes
- You can prepare the quinoa and Pico de Gallo a couple of days in advance and store them in the refrigerator.
- Feel free to add other fresh veggies like cucumber, raw zucchini, blanched green beans, or tinned red kidney beans for extra flavor and nutrition.
- Omit corn chips for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6 grams
- Sodium: 300 mg
- Fat: 8 grams
- Carbohydrates: 55 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Can the quinoa and Pico de Gallo be made ahead?
Yes — the article explicitly recommends making both a couple of days in advance and storing them in the refrigerator. Assemble with corn chips just before serving to keep the chips crisp.
Can I leave out the corn chips?
The excerpt notes that you can omit the corn chips if you prefer. Without them, the dish becomes a warm quinoa salad topped with fresh Pico de Gallo. 
What other vegetables can I add to this dish?
The article lists several options: cucumber, raw zucchini, blanched green beans, or tinned red kidney beans. The recipe is designed to be flexible around what you have on hand.
