Quinoa Gallo Pinto


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2 Tbsp BBF Naturally Refined Organic Coconut Oil
1 garlic clove, minced
1/2 small onion, finely chopped
1/2 small red pepper, finely chopped
2 Cups BBF Organic Quinoa
1 can black beans with liquid
1 tsp ground cumin
1 tsp ground coriander
salt, to taste
1/4 Cup fresh cilantro, chopped
4 eggs
4 corn tortillas
1 avocado
sour cream (optional)


In a large sauté pan, heat oil on med. high. Add garlic, onion, and red pepper and cook for several minutes. Add quinoa and can of black beans (with liquid), cumin, coriander and salt and cook for 8 – 10 minutes, stirring occasionally.

While quinoa/black beans mixture is cooking, heat a large skillet on medium. Warm corn tortillas for 1 minute per side. Cook eggs until the desired doneness.

Arrange a large scoop of quinoa on each plate, topped with and egg and tortilla. Garnish with avocado, cilantro, and sour cream. Serve with hot sauce.

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