Quinoa Burrito Bowl

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

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