Chipotle Burrito Bowl

arthritis.ca

Judy

1 cup quinoa, rinsed

subheading: Chipotle Beans:

1 tbsp extra virgin olive oil

½ medium white or red onion, diced

1 tbsp garlic paste

1 medium Roma tomato, diced

1 tbsp cilantro, chopped

2 tbsp chipotle sauce

1 tbsp low-sodium taco seasoning

1 tsp turmeric, powder

1 540 ml can low-sodium black beans, rinsed

Salt and pepper to taste

subheading: Pico de Gallo with Avocado:

2 medium Roma tomatoes, diced

2 tbsp chopped cilantro

1 tbsp jalapeno pepper, minced (seeds removed)

1 Hass avocado, diced

1 small stalk green onions, chopped

1 tsp extra virgin olive oil

½ lime, juiced

Salt and pepper to taste (optional)

Chopped cilantro (optional garnish)

Directions at arthritis.ca

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