Prep: 5 This easy quinoa and beans recipe is so delicious and can be made in about 25 minutes! Quinoa Gallo Pinto is a fun and delicious healthy twist on classic Nicaraguan Gallo Pinto. So yummy!
Quinoa Gallo Pinto – Quinoa & Beans Recipe
Gallo Pinto is something I grew up on. My mom and grandma (abuelita) are from Nicaragua, so this easy meal was a staple in our home! And to be honest, I don’t think I appreciated it as much as I should have. But now when I crave it, I make this easy version!
This fun and healthy twist is so simple but full of flavor. I love making a big batch of this quinoa and beans recipe and then meal prep it for a vegetarian lunch or dinner that I absolutely love all week long!
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Do Quinoa & Beans Make A Complete Protein?
The short answer is yes! Grains and legumes make a complete protein, so combining quinoa with beans is perfect for a wholesome and healthy vegetarian meal.
Ingredients
- Avocado Oil
- Chopped Yellow Onion
- Black Beans
- Cooked Quinoa (opens in a new tab)
- Bell Pepper
- Crushed Red Pepper (opens in a new tab)
- Salt/Pepper
- Crumbled Queso Fresco
How to Make Vegetarian Quinoa & Beans
- Saute the onions in oil in a large skillet.
- Add in the black beans and bell peppers and let simmer.
- Mix in the cooked quinoa, then add seasoning to taste.
- Remove from heat and top with queso fresco, avocado, sour cream, or anything else you want!
RELATED: How To Cook Quinoa Perfectly Every Time
Toppings & Pairings for Gallo Pinto
- Sour Cream
- Cotija
- Fresh Avocado
- Crispy Yuca Fries Recipe
- Air Fryer Zucchini
How to Store
Keep this quinoa gallo pinto recipe in an airtight container and store it in the refrigerator for 3-5 days! You can also freeze it for up to 3 months. To reheat, microwave until warm, stirring often. I recommend adding 1-2 Tablespoons of water or broth when reheating the dish to keep it from drying out!
More Quinoa Recipes
- Chili Mango Zesty Quinoa Salad
- Vegan Turmeric Quinoa Power Bowls
- Easy Quinoa Chili
- Easy Quinoa Salad With Feta Cheese
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Quinoa Gallo Pinto (Quinoa & Beans)
Ingredients
- 1/4 cup avocado oil (opens in a new tab)
- 1/2 medium yellow onion, diced
- 1 medium bell pepper, diced
- 2 1/4 cups canned black beans (undrained)
- 2 cups cooked quinoa (opens in a new tab)
- salt/pepper (to taste)
- 1 teaspoons crushed red pepper (opens in a new tab) (optional)
- 1/4 cup queso fresco
Instructions
- Heat the oil in a skillet over medium-high heat.
- Cook the onion and diced bell pepper until they begin to soften, about 3-4 minutes.
- Add in the undrained beans, then lower the heat to medium and let simmer for about 10 minutes.
- Mix in the quinoa, salt, pepper, and crushed red pepper (optional). Cook for about 3-4 minutes, or until all of the liquid has been absorbed.
- Remove from heat and top with queso fresco. Enjoy!
Nutrition
Did you make this? I’d love to see!
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