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.
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