Quick and Easy Quinoa Burrito
I’ll be honest: I was wary of quinoa for quite a while, with its weird-sounding name (pronounced keen-wah) and little tiny fish-egg-looking granules. As a rice lover, I thought it was the competition. But now that I’ve become “enlightened,” I realize that there really is no competition. Quinoa wins every time.
First, quinoa cooks a lot faster than rice! I can whip a cup in about 15 minutes. Compare that to the normal 40-minute stovetop time for rice.
Second, quinoa is a complete protein, granting it a healthy advantage over rice.
Third, quinoa was the perfect addition to this delicious, quick, and easy burrito:
To make your own, follow these easy steps:
- Cook up some quinoa. Tip: I like to throw in a pinch of cilantro, a dash of cumin, and some onion powder into the pot.
- Then toss a can’s worth of black beans and corn into the microwave, and zap ’em for about 2 minutes each.
- Layer the quinoa, black beans, and corn onto a tortilla shell and top with salsa, guacamole, and vegan cheese.
- Enjoy!
What’s your favorite way to eat quinoa?
You May Also Like
Chef Philip Khoury has delved deep into patisserie in an attempt to make desserts that are “cleaner” and that present finer flavors and textures. In this cookbook, he transforms the traditional building blocks of baking by using plant-based ingredients, including ones that have been in use for over 100 years.
