Quinoa Burrito Bowl
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:
- 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.
- For the Pico de Gallo: In a medium bowl, combine all ingredients. Set aside.
- 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