Quinoa Black Bean and Pumpkin Seed Taco Boxes

Rinse the quinoa, rinse and drain the measured canned beans, and chop the romaine.

Simmer quinoa with the measured water and one-third of the salt until tender and water is absorbed, about 15 minutes. Use a 3-quart saucepan, bring to a boil, cover and reduce to low.

Rest covered off the heat for 5 minutes, then fluff and stir in the lime juice.

Toast pumpkin seeds dry until fragrant and lightly golden, then transfer them out before heating beans. Use a 12-inch skillet over medium-low heat for about 3–5 minutes, stirring. Add oil, beans, chili powder, cumin and remaining salt and cook over medium heat until hot throughout, about 5 minutes.

Fold the toasted seeds into the hot beans and remove from the heat.

Share hot quinoa and beans among shallow containers and refrigerate promptly; pack romaine, pico de gallo and tortillas separately. Divide all ingredients evenly and keep tortillas dry.

Chill at 40°F or below, seal once cold and use within four days. Loosely cover during cooling; the fifty-minute estimate includes only initial cooling and packing. At serving, warm tortillas as their package directs, fill lightly and serve remaining fillings alongside.