Burritos are usually stuffed with rice and beans, but this one is packed with protein-rich quinoa. Instead of making the quinoa for this Quinoa Burrito from scratch, this dish is also a great way to use up any quinoa leftovers you may have in the fridge, just turn on the oven and fast forward to step 3.
- In a medium saucepan combine the quinoa, water, cilantro sprig, and a generous pinch of salt. Bring to a boil, then cover and simmer for 20 minutes or until the quinoa is tender.
- Preheat the oven to 400 degrees.
- Meanwhile, in a skillet heat olive oil over medium-high heat. Add the onions and cook until they begin to turn translucent, about 8 minutes. Add the garlic, cumin, cayenne pepper, butternut squash, and a sprinkling of salt. Cook stirring for 2-3 minutes until the garlic and spices are fragrant.
- Add the mushrooms and broth, and simmer until the squash is tender and all the liquid has evaporated.
- Add the spinach and cook, stirring, until the spinach has wilted. Taste for seasoning.
- Lay down the tortillas and divide the quinoa and squash evenly-- about ¼ cup of quinoa, ⅓ cup of butternut squash mixture, and chopped avocado. Tuck the ends of the tortillas in and roll them up. Wrap in foil, then place on a baking sheet and bake until warmed through, about 10-15 minutes. Serve with a simple soup or salad.
- 1 cup quinoa, rinsed
- 2 cups water
- 1 sprig cilantro
- Salt, to taste
- 1 tablespoon olive oil
- ½ medium onion, chopped
- 2 cloves garlic, smashed and sliced
- 1 teaspoon ground cumin
- ¼ teaspoon cayenne pepper, or to taste
- 1 cup diced butternut squash, peeled
- 1 pound sliced portabella mushroom caps
- ⅓ cup broth or water
- 2 cups loosely packed baby spinach leaves or arugula
- 4 (10 inch) whole wheat tortillas
- 1 avocado, pitted, peeled and chopped