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