My latest batch of quinoa was quite sweet. Between the brussel sprouts, carrots, and balsamic? It was definitely bright and refreshing. But also pretty earthy! Especially when paired with quinoa, which already has a bit of earthiness to it. I always kind of chuckle a little bit when people describe actual fruits and vegetables as tasting like dirt. As if the only acceptable way to consume remotely nutritious food is deep fried? It's the, "I'll eat sweet potatoes, but only as French fries," or, "I'll eat cauliflower as long as you bread and deep fry them," kind of mentality. My solution to this is obviously a brussel sprout burrito!
The brussel sprouts with quinoa and balsamic vinegar pair really well in burrito form. A good hot sauce really balances out the earthiness with a bright, spiciness. There is definitely an art to the right hot sauce pairing. My favorites this time around were bright, citrusy hot sauces with a robust spice blend. I almost never recommend a specific hot sauce because I like to mix and match a lot. But hands down, the best hot sauce with this mix was Dawson's Shawarma Sauce. Not sponsored because I do this for fun and nothing that I do is sponsored! But I am running out of this hot sauce because of this burrito.
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Variations of Brussel Sprout Burrito
Adding fun things to burritos is one of my favorite things to do! Anyone who knows me knows that absolutely everything that I make will end up in a burrito at some point. For better or worse! But there are some really fun and spontaneous concoction that are absolutely worth giving a try.
This Brussel Sprout Burrito combines Brussel sprouts, carrots, shallots, and tomatoes with quinoa, balsamic vinegar, and extra virgin olive oil. A touch of tofu, Greek yogurt, and hot sauce adds a Mediterranean feel to a fusion of Italian and Mexican favorites. Burritos are a perfect opportunity to throw everything that you have into a tortilla shell and call it a quick and easy meal! Feel free to mix and match what you have on hand. Sometimes you end up with absolutely delectable mixes!
dollopGreek yogurt(optional, omit or substitute for vegan recipe)
dollophot sauce(optional)
Instructions
Cook Quinoa
CookQuinoa w/ Balsamic, Carrots, & Brussel Sprouts. 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.
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 Greek yogurt and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with the nutty flavor of the quinoa. Omit or substitute with a vegan alternative for an entirely animal-product free recipe.
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!
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