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quinoa nachos with pico de gallo recipe (1)
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Quinoa Nachos with Pico de Gallo

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.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 2


For the Quinoa Nachos:

  • 1/3 cup quinoa
  • 2/3 cup water
  • 1/2 cup frozen soya beans
  • 1/2 cup unsweetened corn kernels
  • 1/2 red capsicum diced

For the Pico de Gallo:

  • 2 vine-ripened tomatoes diced
  • 1 tbsp finely chopped red onion
  • 1 leaves sprig coriander chopped finely, half theset aside for garnish
  • 1/4 fresh jalapeno chilli finley chopped, (omit or add more to tatse)
  • 1 tbsp extra light olive oil
  • 1 lime, juiced

To serve:

  • organic unflavoured corn chips


To make the Quinoa Nachos:

  • Rinse quinoa thoroughly under cold running water. Transfer to a small saucepan and add the water. Bring to a boil over medium-low heat and cook for 15-20 minutes or until the grains are tender. In the last 5 minutes of cooking add frozen soya beans. Drain both over a sieve and set aside to cool.
  • Transfer cooled quinoa into a large bowl. Add corn kernels and capsicum. Prepare your pico de gallo.

To make Pico de Gallo:

  • In a medium bowl mix together the tomatoes, onion, coriander (cilantro) and jalapeno. Add olive oil and lime juice. Mix well.

To serve:

  • Spoon quinoa mixture into the middle of a serving plate or bowl. Top with pico de gallo and extra coriander leaves. Serve with corn chips on the side.
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