Tuesday, February 3, 2015

Quinoa & Bean Burrito

Another delicious success for me along this food journey to health. I am going to keep this post short and just go ahead and share the recipe.

This recipe is gluten free and vegan friendly. Remember, always look for Certified Organic labels & Non-GMO labels.

Quinoa & Bean Burrito

1 serving Bob's Red Mill Quinoa
1 can Vegan Refried Beans
Yellow & Red Grape Tomatoes
Grapeseed Oil
1/4 cup Pine Nuts
1/2 Lemon juiced
1/2 Avocado - cut into cubes
1/4 cup Cilantro
Cumin to taste
Sea Salt & Pepper to taste

Begin cooking Quinoa according to the package directions. This is where I add a little bit of salt, grapeseed oil, pepper and cumin along with 1 tsp. lemon juice for flavor. (Can easily use quick cooking quinoa instead that is already seasoned)

Heat refried beans in a small pot and turn off.

Add 1 tsp. Grapeseed Oil to a small pan that has been heated over medium-high heat. To the pan add the pine nuts, tomatoes and salt. Sautee until tomatoes are tender and pine nuts are toasted.

Transfer tomatoes to a bowl and add avocado, remaining lemon juice and cilantro. Break everything up with a fork.

Lay tortilla shell flat on a plate and spread a layer of refried beans over tortilla. Then add a layer of Quinoa, finally spoon the tomato mixture down the middle. Roll like a burrito and enjoy. Feel free to add cheese (if going vegan, add daiya mozzarella style shreds)

Please note that you can add more tomatoes, cilantro and avocado if you are cooking for 2-4 people. I cook for myself so my quantities are less than for an average size family. I cook my husband a separate meal each night as he is not into this lifestyle at all. While he supports it, he just can't hang, ha!



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