Southwestern Quinoa Burrito – Vegan


1 cup quinoa

2 cups vegetable broth

1 cup cooked red kidney beans

1/2 cup cup water

1/2 teaspoon minced garlic (I used dried)

1/2 cup nutritional yeast

Sea salt and freshly ground black pepper, to taste

1/2 cup water


cup salsa

cup water

1 tablespoon non-dairy mayo

1 teaspoon cumin

1 teaspoon maple syrup

1/2 teaspoon lime juice

1/4 teaspoon chili powder blend



Avocado, chopped (for garnish)

1. 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 remaining ingredients

(except sauce ingredients), cover, and heat over low flame until beans are

warmed through. Add more water if needed to keep the quinoa from sticking.

2. Make the sauce: Add all sauce ingredients to a blender and process until

sauce is smooth.

3. In an oven or toaster oven, lightly toast 2 tortillas until warm and

slightly crispy. Plate. Divide quinoa/bean mixture in half, and place half

the filling inside each tortilla. Roll up or fold tortillas in half. Top

with Southwestern sauce drizzle and chopped avocados.

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