Southwestern Quinoa Burrito Recipes

SOUTHWESTERN QUINOA BURRITO

Southwestern Quinoa Burrito image

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.

Provided by Mindelicious

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

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

Steps:

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).
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.
In an oven or toaster oven, lightly toast 2 tortillas until warm and slightly crispy.
Make the sauce: Add all sauce ingredients to a blender and process until sauce is smooth.
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.

SOUTHWESTERN QUINOA

Southwestern Quinoa image

Provided by Food Network Kitchen

Number Of Ingredients 0

Ingredients

Steps:

Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.

SOUTHWESTERN QUINOA VEGETABLE CASSEROLE

Southwestern Quinoa Vegetable Casserole image

Make and share this Southwestern Quinoa Vegetable Casserole recipe from Food.com.

Provided by Serenus

Categories One Dish Meal

Time 1h

Yield 6 cups, 4 serving(s)

Number Of Ingredients 13

Ingredients

1 (14 ounce) can Rotel Tomatoes
1 (15 ounce) can whole black beans, drained
1/4 cup sliced jalapeno
1 cup frozen corn
1/2 cup vegetable broth
3/4 cup quinoa
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated cheddar cheese
sour cream (optional)

Steps:

Preheat oven to 400.
combine all ingredients except cheese and sour cream in a 2 quart casserole.
cover with foil and bake for 30 minutes.
remove and stir.
bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
serve with sour cream.

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