Ingredients

• Quinoa:
• 5 3/4 cups water
• 16 ounces SimplyNature Organic Quinoa
• 3 teaspoons Stonemill Ground Cumin
• 1/4 teaspoon SimplyNature Ground Cayenne Pepper
• 1 tablespoon SimplyNature 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
• Burrito Bowl:
• 2 15.5-ounce cans SimplyNature 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 1/2 cups shredded lettuce
• 1 avocado, diced
• 4 tablespoons Friendly Farms Light Sour Cream

Instructions

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.