Description

These Quinoa Nachos with Pico de Gallo are a nutritious and flavorful dish, perfect as a starter, main meal, or salad lunch.

Ingredients

Scale

For the Quinoa Nachos:

? cup quinoa
? cup water
½ cup frozen soya beans
½ cup unsweetened corn kernels
½ red capsicum [red pepper], diced

For the Pico de Gallo:

2 vine-ripened tomatoes, diced
1 tbsp finely chopped red onion
1 sprig coriander (cilantro), chopped finely, half the leaves set aside !For garnish
¼ fresh jalapeno chilli, finley chopped, (omit or add more to tatse)
1 tbsp 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