Mexican Quinoa with Beans and Pico de Gallo

Tonight's recipe was another suggestion from the great Closet Cooking blog: Mexican Quinoa with Beans and Pico De Gallo. As soon as I saw it I knew I wanted to eat it. My mother and brother even found the recipe printed out and also grew interested too.

Mexican Quinoa
(Originally posted by Closet Cooking)

Serves 4

1 tbsp olive oil
1/2 cup onion, diced
3 cloves garlic, minced
1 tsp cumin
1 tsp chili powder
1 cup quinoa
1.5 cups veggie stock
1/2 cup tomato, diced
1/2 tsp oregano
Salt and pepper to taste
Handful of cilantro, chopped

Saute the onions in the oil until soft. Add the garlic, cumin, and chili powder and cook for another minute. Add all the remaining ingredients except for the cilantro and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes. The recipe normally calls for the cilantro to be added as a garnish, but we refrained because we were making a pico de gallo instead.

Pico de gallo

1 tomato, chopped
1 onion, chopped
1 jalapeno pepper, seeded and finely diced
3-4 cloves garlic, diced
Handful of cilantro, chopped
2 tbsp lemon juice
Salt and pepper to taste.

Mix everything together and enjoy!


The Mexican quinoa was mixed with the pico de gallo, a can of black beans that were drained, and a dollop of sour cream. Everything mixed together was delicious and such a great meal.