Savory Mexican Quinoa Bowl

2  cups		Quinoa uncooked
1  dash		Salt
2  cups		Pinto Beans rinsed and drained
1  cup		Pico de Gallo [recipe]
1  cup		Arugula washed thoroughly
1		Avocado - Fresh

Tip: For nutritional information on all the ingredients in Savory Mexican Quinoa Bowl just click on each ingredient name. Then adjust the serving size for any Savory Mexican Quinoa Bowl ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Place dry quinoa in a strainer and rinse thoroughly with water.

For quinoa, pair 1 cup of quinoa to 2 cups water. Another option is to use vegetable stock. That will infuse more flavor into the quinoa.

In a small pot on the stove, add the rinsed quinoa, water and salt.
Bring to a boil, then immediately turn down to simmer and place the lid on.
Simmer for 20-minutes.
Turn off heat after 20-minutes and remove the pot from the heat. Let sit for 5-minutes.
Using a fork, fluff the quinoa by scraping it gently from the sides and bottom.
Put together each breakfast bowl: place arugula and quinoa on the bottom. Top with beans, a spoonful of pico de gallo, avocado and a dash of hot sauce if desired.