Southwestern Quinoa Burrito |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Breakfast, lunch, or dinner! This tasty blend of quinoa stuffed in a tortilla and topped with a zesty southwestern sauce and avocados is sure to fill you up! Packed with protien & its even cheezy!! Feel free to add even more veggies - onions, bell peppers. Ingredients:
1 cup quinoa (remove saponins if your quinoa did not come clean of this) |
2 cups vegetable broth |
1 cup cooked red kidney beans (or canned, drained & rinsed) |
1/2 cup water |
1/2 teaspoon minced garlic (i used dried) |
1/2 cup nutritional yeast |
sea salt & freshly ground black pepper, to taste |
1/2 cup water |
6 tortillas (depends how full you want them) |
avocado, chopped (for garnish) |
1/2 cup salsa |
1/8-1/4 cup water |
1 tablespoon non-dairy mayonnaise |
1 teaspoon cumin |
1 teaspoon pure maple syrup |
1/2 teaspoon lime juice |
1/4 teaspoon chili powder |
Directions:
1. Add dry, unwashed quinoa to a large dry skillet. Toast until fragrant, stirring occasionally. Add veggie broth and bring to a boil. Cover, lower heat, and simmer until tender (about 15 minutes).
2. Add beans, water, garlic, nutritional yeast, salt & pepper. Cover, and heat over low flame until beans are warmed through. Add more water if needed to keep the quinoa from sticking.
3. In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
4. Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
5. Plate. Divide quinoa/bean mixture in half, and place half the filling inside each tortilla. Roll up or fold tortillas in half. Drizzle with southwestern sauce and chopped avocados.
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