Quinoa Burrito Bowl
A colorful vegetarian entrée, sure to please your eyes and your stomach.
- 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
The nutritional and special diet information provided with recipes on the site is intended to be a helpful educational resource. The information is not intended to be a substitute for medical advice by a licensed health care professional.
Product information can change without notice, so if you have dietary restrictions and/or allergies it is critical to read all product labels carefully before purchasing and consuming a product.