I made Quinoa w/ Sweet Potatoes, Turmeric, & Serranos the other day. It's a variation on one of my favorite quinoa dishes and is a great quick and easy recipe to toss together. I also have Potluck Avocado Dip w/ Spinach, Serrano & Peanuts, so it's almost inevitable that I was going to turn all of this into a burrito! Burritos are one of my favorite foods. Just about anything tastes absolutely delicious wrapped in a lightly toasted tortilla and topped off with a dollop of hot sauce. This quinoa burrito has almost a barbecue sauce flavor to the sweet potatoes, carrots, and turmeric that pairs incredibly well with the slight bitterness of quinoa.
I also toss avocado dip on top of everything. I like sour cream as much as the next person. But it's a tough food to eat every day! So, I tend to substitute Greek yogurt or avocado dip. I'm absolutely obsessed with tossing avocados, Greek yogurt, garlic, limes, olive oil, and nuts. It's pretty much a cross between guacamole and hummus, but goes with a wider variety of flavor profiles and lasts quite a bit longer in the refrigerator! It's really my hack for eating avocados every day.
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Variations of Quinoa Burrito
I've been kind of lacking in my burrito game. Lately, I've been in the throes of winter and wanting quite a bit more nachos than burritos. But burritos are one of my favorite foods! They're a great way to utilize leftovers. I'm constantly tossing in absolutely anything and everything that I have in my refrigerator, lightly toasting a tortilla, and dolloping probably more hot sauce than any human should consume before starting the day. Although it's tough to come up with a better food to make in 15 minutes and eat on the run.
Cuisine American, Asian, Japanese, Latin American, Mexican
Servings 1serving
Equipment
Skillet w/ Lid Preferably Cast Iron
Stovetop
Ingredients
Sweet Potato Quinoa
1sweet potatodiced
2carrotsdiced
1/3yellow oniondiced
2serranosminced
1tbsp.turmericminced
2clovesgarlicminced
1c.quinoa
4c.water
16oz.tofuextra firm
1/4c.tamari
1/4c.rice vinegar
dashsalt
dashpepper
Avocado Dip
6avocados
6clovesgarlic
6limesjuiced
1serranohalved
1/2lbs.spinach
2c.peanutsunsalted, unroasted
1/4c.olive oil
dashsalt
dashpepper
Burrito
1/3c.sweet potato quinoa
1tortilla shell
splashwater
dollopspinach dip(or sour cream, optional)
dollophot sauce(optional)
Instructions
Prepare Ingredients
Cook Quinoa w/ Sweet Potatoes, Turmeric, & Serranos. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
I also topped this burrito with Potluck Avocado Dip w/ Spinach, Serrano & Peanuts.This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Tortilla
Preheat the pan on medium-high. If you aren't using cast iron, make sure to lightly oil the pan to prevent sticking.
Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6 minutes, or until the bottom begins to brown.
Remove the tortilla from heat and turn the stove off. Add toppings and fold the burrito.
Turn the stove back up to medium and add the tortilla to the skillet immediately, before it preheats. Cook for about 4 minutes, or until the bottom begins to brown. Rotate until all sides are cooked.The first side will likely take longer to cook than the subsequent sides, which may toast in as little as 2 minutes. Adjust the temperature if it's cooking too quickly and burning or too slowly and cracking.
Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute depending on your own personal taste.
Top with avocado dip and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and this new avocado dip that I'm obsessed with is fantastic. Omit or substitute depending on your own personal taste.
Serve immediately. You can reheat burritos by lightly wetting them and reheating, but they are never quite the same as they are fresh!
Tips, Tricks, & Notes
For a more in-depth article on burritos, check out my article on The Fundamentals of Making Burritos. I highly suggest using cast iron and there is precise temperature that works best for cooking at that may vary slightly depending on your stovetop and type of skillet. If you're having trouble rolling the burrito without cracking, there are solutions for this as well!
This Page Contains Edited Images
As a general rule, I don't like to edit images. Food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm. Cooking is a very visual art and you can tell when a lot of foods are cooked based on the color. So, when this is altered and you can't use the coloration as a gauge, it makes it quite difficult to follow some recipes. I have an entire article about Food Styling and Unrealistic Expectations of Recipes. My place has very warm lighting, though. So, sometimes my camera overcompensates and ends up with an unnatural hues. I've adjusted the hues, levels, and/or cropped the following images:
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