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  • Recipe
  • Spring Scoop

Organic Purple Rice and Quinoa Taco Bowl

Organic Purple Rice and Quinoa Taco Bowl

Ingredients

  • 1.5 c
    Chef's Line Organic Purple Rice and Quinoa Blend
  • 1 c
    Cross Valley Farms® Scarlet Butter Lettuce, chopped
  • 2 oz.
    Chef's Line Spicy Fire-Roasted Pepper Guacamole
  • 1/4 c
    Metro Deli® Smoked Cheddar Cheese, shredded
  • 2 tbsp.
    Cross Valley Farms® Corn Pico de Gallo
  • 2 oz.
    Cilantro Lime Dressing

Preparation

  1. In a bowl, make a base of the grains.
  2. Top with the scarlet butter lettuce, grated smoked cheddar cheese, guacamole and pico de gallo.
  3. Drizzle with cilantro lime dressing to complete.