Catfish Out of Water

I like this daikon burrito as is. With just daikon quinoa wrapped in a tortilla shell? It's a perfectly acceptable burrito! I have made several variations of tamari, tahini, and rice vinegar quinoa that I have turned into burrito form. I will link to several of them in my recommended variations section below.

However, I keep feeling like this burrito is missing something... It might be because I have been making it after work, entirely exhausted, in the middle of the night? Which is why I have not posted any of these recipes thus far! Because I either could not be bothered to take a picture, the pictures were terrible, and/or, quite frankly, because I haven't wanted to post a sub-par recipe. As I've just said, it was okay? But it was missing something!

And I have now figured out what that something else: roasted squash purée. I didn't buy squash entirely for this purpose because I was likely going to get this ambercup squash, anyway. And now, success! An absolutely delicious Burrito w/ Daikon Quinoa & Ambercup Squash.

Gallery

Variations of Daikon Burrito

I don't use Daikon every day. It's one of those things that I can't always find and just isn't a typical part of my culinary lexicon. But I do quite often make burritos with squash! Again, not necessarily ambercup squash. But I have a plethora of pie pumpkin, butternut squash, and even calabaza squash varieties. One of the fun things about burritos is that mixing and matching is incredibly easy. You can add and subtract any number of different ingredients, wrap it in a tortilla, and eat on the go! They're one of my favorite recipes and truly the sky is the limit. I've thrown everything into burritos from quiche to shepherd's pie.

Burrito w/ Quinoa, Calabaza Squash, & Tofu

Yellow Squash, Lettuce, & Avocado Burrito

Burrito w/ Pumpkin Lentils & Runny Egg

Burrito w/ Daikon Quinoa & Ambercup Squash

This daikon burrito combines daikon and walnut quinoa with roasted ambercup squash and avocado dip with walnuts and Greek yogurt. The avocados and squash perfectly balance out the slight bitterness of the quinoa and subtlety of the daikon. It's an incredibly filling and flavorful dish and a great way to make things ahead of time and to utilize leftovers. I also added in red onion, ginger, garlic, freshly squeezed lime juice, tahini, tamari, rice vinegar, olive oil, and tofu. Although you can easily mix and match in your own produce and seasoning.

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Japanese, Latin American

Servings 1 serving

Equipment

• Skillet w/ Lid (Preferably Cast Iron)
• Stovetop

Ingredients

  

Ambercup Squash

• 1 ambercup squash roasted, puréed

Daikon Quinoa

• 1/2 c. daikon diced
• 1/4 c. red onion diced
• 1 tsp. ginger minced
• 2 cloves garlic minced
• 1 lime juiced
• 2 tbsp. tahini
• 1/4 tbsp. tamari
• 2 tbsp. rice vinegar
• 1 tsp. olive oil
• dash salt
• dash pepper
• 1 c. quinoa
• 3 c. water
• 1 c. walnuts crushed
• 8 oz. tofu fried
• splash high heat oil

Avocado Dip

• 6 avocados
• 6 cloves garlic
• 2 lemons
• 2 limes
• 1 ½ c. Greek yogurt
• 2 c. walnuts
• 1/4 c. olive oil
• dash salt
• dash pepper

Burrito

• 1/3 c. daikon quinoa
• 1 tortilla shell
• splash water
• dollop avocado dip (optional, omit or substitute sour cream)
• dollop hot sauce (optional)

Instructions

 

Prepare Ingredients

• Roasting a typical pie pumpkin or butternut squash takes about 45-90 minutes, depending on the size. Ambercup squash are so much denser, though, that you're looking at about an hour and a half to two hours, plus another 20-30 minutes to let the squash cool before puréeing. Both the roasted squash and the quinoa are great components to make ahead of time!
• Cook Quinoa w/ Daikon, Walnuts, & Lime. 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/ Lemons, Limes, & Walnuts. This is my new favorite sour cream substitute. It's kind of a mix between hummus and guacamole and works fantastically well in a wide range of burritos.

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 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!