Vegan Quinoa and Guac Bowl Recipe

Heat pinto beans in a saucepan over low heat until hot 5 to 7 minutes.

Bring water quinoa and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed 15 to 20 minutes. Remove from heat and set aside to cool about 10 minutes.

Heat olive oil in a skillet over medium heat. Add red bell pepper yellow bell pepper and black pepper; cook and stir until bell peppers are softened but still crisp about 10 minutes.

Toss quinoa pinto beans and lettuce together in a bowl. Top with pepper mixture vegan cheese avocado and vegan sour cream.