Apparently, Gallo Pinto means “spotted rooster” in Spanish. Which I should have know, cause I speak Spanish….but to me Gallo Pinto means the best ever combination of rice and beans! I might be a little biased, but it’s SO good. You can read all about how it originated and how to make the original (not so healthy) recipe here!
While this childhood staple was delicious, it was not at all healthy. It typically involved a TON of oil, salt, cheese, bread (or tortillas), and was ALWAYS served with coffee. My grandpa always took his coffee straight, but we all loved my grandma’s “cafecito”. Basically coffee, steamed milk, and a LOT of sugar!
So, I present you with this healthy version of Gallo Pinto. Quinoa, black beans, coconut oil, peppers, and crumbled queso fresco! You can find queso fresco in the cheese section of any grocery store, but if you have feta on hand, that should work too. The beans take awhile to cook, so you may consider making them a day before, crock pot, or canned. For me, this recipe was a result of leftover beans and quinoa from my Chipotle Quinoa Black Bean Cheeseburgers!
Also, did you know that the black beans and quinoa end up making a complete protein? While a complete protein isn’t necessary for your body to still get it’s protein, it’s so much better for you than an incomplete protein. This Fit Day article explains it and is a great read!
With the beans and quinoa already pre-made, this recipe took MAYBE 20 minutes total to make. It was the best. Let’s get started!
Looking for an easy approach to preparing quinoa? Check out our post How To Cook Quinoa Perfectly Every Time.
Quinoa Gallo Pinto
- Heat up the coconut oil in a skillet. Add in yellow onions, then slightly fry.
- Add in black beans and quinoa. Cook for about 10 minutes.
- Add in the bell pepper slices, crushed red pepper, salt and pepper. Cook for about 5 more minutes.
- Serve and top with crumbled queso fresco!