Mexican Quinoa Dinner - Jessica Black

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1 red pepper, diced
• 1 yellow pepper, diced
• 1/2 cup organic sour cream (omit for vegan option)
• 2 tablespoons organic butter (substitute coconut oil for vegan option)
• 1 1/4 cups chicken broth (substitute vegetable broth for vegetarian option)
• 1 14 ounce can red beans, liquid removed
• 1 1/2 cups Green or Red Salsa (mild to hot based on your preference)
• Hot sauce (optional)
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/2 teaspoon cumin powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 pound organic grass-fed ground beef (omit for vegetarian option)
• 1 large cucumber, diced
• 4 cups arugula
• Cilantro, garnish
• Lime, garnish