Taco Quinoa Bowl – Cabot Creamery

Ingredients

• 1 pound of freshly ground hamburger, bison, chicken, turkey, beans or vegetables
• 1 cup quinoa
• 2 ears of corn, shucked, cleaned and sliced off the cob or 2 cups frozen corn
• 1 to 2 avocados, pitted and diced
• 1½ cups of cooked black beans or 12 ounces of canned black beans, rinsed and drained
• 1 cup cherry tomatoes, sliced in half
• 4 ounces of your favorite Cabot Cheddar Cheese, shredded (about 1 cup) 
• 1 cup of pico de gallo or salsa
• 1 lime, halved, with one half cut into slices for garnish
• Cabot Sour Cream
• ¼ cup cilantro leaves
• 2 tablespoons of water or beer
• 1 tablespoon chili powder
• 1½ teaspoons cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoons garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano