Veggie and Quinoa Burritos

This is a vegan recipe and I am not a vegan, but that doesn't mean I can't enjoy it. I'd give it 4 stars. I'm not sure what would make it better. I liked it and had seconds. Logan ate it. It just wasn't knock your socks off good. But I probably will make it again. I bought a huge bag of quinoa from Costco and have been searching for recipes to use it. The last, and only, quinoa dish I made was the Southwestern Quinoa Salad and Logan would not touch it. Finding recipes that Logan will eat and Brian and I will enjoy is always great. The recipe uses shredded sauteed zucchini and you can hardly tell it is there. I love being able to sneak some vegetables into Logan. He has a few favorites - corn, peas, tomatoes - but he wont even give a lot of them a try. I'm sure that is a problem for a lot of you mom's out there, so this recipe might be a keeper for you too! It's kid friendly and easily personalizable if you have super picky eaters or allergies. The only thing I would do differently is to make more of the sour cream mixture. I love sour cream and I wanted to dip my burrito in it. Super healthy, I know.

Veggie and Quinoa Burritos

Source: Cooking Quinoa

Ingredients:

1 onion, chopped

1 jalapeno, seeded and minced (optional)

½ cup quinoa, rinsed

4 cloves garlic, minced

2/3 cup vegetable broth

1/3 cup vegan or low fat sour cream OR Greek yogurt

1 tablespoon chopped fresh cilantro

2 teaspoons lime juice

1/8 tablespoon chipotle chili pepper powder (optional)

1 cup frozen corn, thawed

¾ cup shredded zucchini

¾ cup chopped tomatoes

4 whole wheat or gluten free tortillas

1 cup Daiya Pepper Jack or Cheddar Cheese

For serving: Salsa and/or Guacamole (optional)

Instructions:

Spray a medium saucepan with organic canola spray. Add onion and jalapeno and cook for 8 to 10 minutes, until tender. Add quinoa and garlic and sauté for one minute. Add vegetable broth and bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 more minutes.

In a small bowl combine sour cream, cilantro, lime juice and chipotle chili pepper.

Heat a large skillet to medium high heat and spray with canola oil spray. Add corn and zucchini and cook for 2 minutes. Add tomatoes and cook for one additional minute. 

Remove vegetables from heat and wipe pan carefully with paper towels.

Heat tortillas a few minutes per side. Spread with a thin layer of sour cream. Top with ¼ cup cheese, ¼ of the quinoa and ¼ of the vegetable mixture. Roll up using toothpicks to secure.

Return skillet to medium heat and spray with olive oil. Add 2 burritos to pan and cook each side until browned.