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Best Vegetarian Burrito With Quinoa
Course:
Lunch, Main Dish
Cuisine:
Mexican
Prep Time:
10
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
2
servings
Calories:
518
kcal
Author:
Gloria Duggan | Homemade & Yummy
Vegetarian burrito recipe made with quinoa and lots of Mexican flavour.
Print Recipe
US Customary
-
Metric
Ingredients
8
ounces
cooked quinoa
4
ounces
mushrooms
2
ounces
peppers
2
teaspoons
avocado oil
1
ounce
onion
1
teaspoon
Mexican seasoning
3
ounces
salsa
2
ounces
shredded cheese
2
10 inch
tortilla wraps
Instructions
To Cook The Filling:
Cook the quinoa and set aside.
**
See notes or the post on cooking quinoa.
Slice the mushrooms and dice the peppers and onions and set aside.
Grate cheese and set aside.
Heat a skillet and add the avocado oil.
2 teaspoons avocado oil
Add the onions then cook for 1-2 minutes.
1 ounce onion
Toss in the mushrooms and peppers, along with the Mexican seasoning. Cook until the veggies are soft (or however you like them).
4 ounces mushrooms,
2 ounces peppers,
1 teaspoon Mexican seasoning
Add the quinoa and salsa, and heat through. Remove the pan from the heat.
8 ounces cooked quinoa,
3 ounces salsa
To Fill The Burrito:
Place half of the cooked filling onto the tortilla wrap.
2 10 inch tortilla wraps
Top with cheese.
2 ounces shredded cheese
Roll (
**
see post for instructions), place on a plate. Serve with nacho chips, salsa and sour cream
Video
Notes
Quinoa can be made ahead of time.
Use 1 part quinoa and 2 parts water. For this recipe, I used 1 cup of quinoa and 2 cups of water since I wanted to have leftover quinoa.
Combine quinoa and water in a pot, and bring to a boil.
Cover, reduce to a simmer and cook for about 10 minutes.
Turn off the heat, and leave the covered pot for an additional 4-7 minutes. The longer you leave it, the softer the quinoa will be.
Fluff with a fork, and it is ready to use.
Store leftovers in a covered container in the fridge.
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Nutrition
Calories:
518
kcal
|
Carbohydrates:
68
g
|
Protein:
20
g
|
Fat:
19
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
7
g
|
Cholesterol:
22
mg
|
Sodium:
985
mg
|
Potassium:
695
mg
|
Fiber:
9
g
|
Sugar:
8
g
|
Vitamin A:
549
IU
|
Vitamin C:
26
mg
|
Calcium:
324
mg
|
Iron:
6
mg
Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.