Makes 5 burritos
1 cup of quinoa
2 cups of vegetable broth or water
1 bunch of kale, chopped small
1/4-1/2 cup chopped cilantro
Salt and pepper
The juice of two limes
2 garlic cloves, pressed or chopped
3-4 T extra virgin olive oil
A dollop of honey
Salt and pepper
Black bean spread
1 can black beans
1/2 red or yellow onion, diced
1 garlic clove, pressed or chopped
1 T extra virgin olive oil
Salt and pepper
5 large tortillas
Preheat your oven to 400 degrees.
Start by rinsing your quinoa and putting in a medium pan. Add the two cups of broth or water and bring it to a boil. Once it’s boiling, reduce heat and cover. Cook it until all of the water has been absorbed, about 15-20 minutes.
While your quinoa is cooking, mix all of the dressing ingredients in a jar and shake to combine.
Mix the chopped kale and cilantro in a large bowl and pour 2/3 of the dressing over it to marinate.
Now put one tablespoon of olive oil in a small skillet and add the diced onion and one clove of garlic. Cook until they are translucent, not browned. Drain the can of black beans but do not rinse. Pour them into a bowl and mash them with a potato masher. Add the cooked onion and garlic and mix. Season with salt and pepper and aside.
When the quinoa is done, pour it into the kale and cilantro mixture while it is still hot, add the remaining dressing, and mix. Season with salt and pepper.
Building your burritos
Start with a tortilla and spread the black bean mixture over about 2/3 of it (you don’t want to put it all over it because it will be a mess when you roll it up). Drop dollops of goat cheese on there to taste.
Now put two decent sized scoops of the quinoa kale filling on.
With the empty part of the tortilla on the top, fold in the sides of your burrito and roll it up ending with the empty part. Place in a baking dish. Do the same with the other four tortillas. When they’re all rolled up, brush them with some olive oil and bake them for 15 minutes or until they are slightly golden (this step is optional but I like the tortillas to get a little crispy). Serve with your favorite salsa and/or sour cream and guac.
I’ve been trying to incorporate a couple of meat-free meals per week for JW and I and this one was a winner! It’s easily customizable too. If you like some heat, add some chopped jalapeño along with the onions and garlic (I didn’t do this because the salsa I had was really spicy). If you want it cheesier, add some shredded cheddar along with the goat cheese. If you want to add meat, these would be great with ground turkey or shredded chicken. The sky’s the limit! So get to cooking and let me know what you think!
**Oh yeah, hey strangers! It’s been a while! 😉
Spicy Quinoa BBQ Salad
1.5 cups quinoa
3 cups water or broth
the juice of one lime
1/4 cup apple cider vinegar
1 teaspoon granulated garlic
1 – 14 oz can of corn, drained
1 – 14 oz can of black beans, drained and rinsed
1 jalapeño, diced (remove the seeds for less heat)
4 green onions, sliced
2 avocados, diced
1/4-1/2 cup chopped fresh cilantro
salt and pepper to taste
shredded cheese of your choice
Rinse your quinoa in a fine-mesh strainer until the water runs clear. Then put it in a medium sauce pan with the water or broth. Bring to a boil, reduce heat to low, cover, and cook until all liquid is absorbed (20-25 minutes). When it’s done, pour into a large bowl and let it cool a little. It doesn’t have to cool all the way but you don’t want steam pouring off of it.
While your quinoa is cooling, chop all of your veggies. Pour the lime juice, vinegar, and garlic powder into the quinoa and mix. Add all of your veggies except for the avocado and mix until its all evenly incorporated. Then add the avocado, cilantro, and salt and pepper and mix gently so the avocado doesn’t mash completely (I got slightly firm avocados to avoid the mashing). Portion out into bowls or plates and top each serving with a little BBQ sauce and shredded cheese.
Serve cold or room temperature.
You guys. This was so good. I left all of the seeds in the jalapeño so this was pretty spicy. Like I said earlier, de-seed it if you’re worried about the spice. It would be a good side dish for taco night or you could add shredded chicken or pork for a main dish. It would be awesome for a pot luck or cookout too. Add some crushed tortilla chips for a little crunch. JW devoured it and I’ll definitely be making it again. It’s already pretty good for you but go easy on the cheese and BBQ sauce to make it even healthier. Enjoy!