A colorful vegetarian entrée, sure to please your eyes and your stomach.

Prep Time:  15  minutes   |    Cook Time:  15 minutes   |    Total Time:  30 minutes   |    Servings:  6

Ingredients:

• 5 ¾ cups water
• 16 ounces  Simply Nature  Organic Quinoa
• 3 teaspoons  Stonemill  Ground Cumin
• ¼ teaspoon  Simply Nature  Ground Cayenne Pepper
• 1 tablespoon  Simply Nature  Garlic Granules
• Ground  Stonemill  Sea Salt Grinder, to taste

Pico de Gallo

• 2 cups diced tomatoes
• 3 tablespoons chopped cilantro
• 2 tablespoons diced red onion
• 1 tablespoon minced jalapeño
• 1 tablespoon lime juice
• Ground  Stonemill  Sea Salt Grinder, to taste
• 2 15.5-ounce cans  Simply Nature  Organic Black Beans, drained and rinsed
• 16 ounces  Season’s Choice  Frozen Sweet Corn, thawed
• 6 tablespoons  Fit & Active  2% Milk Mexican Shredded Cheese
• 1 ½ cups shredded lettuce
• 1 avocado, diced
• 4 tablespoons  Friendly Farms  Light Sour Cream

Directions:                                  

1. In a medium pot, combine water, quinoa, cumin, cayenne, garlic and salt. Bring to a boil. Reduce to a simmer and continue cooking, covered, for 15 minutes.                    
2. For the Pico de Gallo: In a medium bowl, combine all ingredients. Set aside.                    
3. In a large bowl, combine quinoa, black beans, corn and pico de gallo. Divide into serving bowls and top with cheese, lettuce, avocado and sour cream.                    

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen

Calories 610   |   Total Fat 12g   |   Sodium 180mg   |   Total Carbohydrate 79g   |   Fiber 15g   |   Sugars 11g   |   Protein 26g