This is kind of a sushi burrito. I made Ahi Tuna Sushi the other day and cut up far too many vegetables for it! So, I have plenty of sliced cucumbers, carrots, and avocados that I only have so much time to use. I also have Quinoa that's flavored with apples, apple cider vinegar, and tamari. I used it for Ahi Tuna Steaks and it pairs incredibly well with the seafood theme that I have going on here. Only, I have no more seafood. So, I'm endeavoring to do what I ordinarily do when I don't have a specific meal in mind. And turn absolutely everything that I have on hand into a burrito! Hence, this vegan sushi-inspired quinoa burrito.
This might sound a little bit out there. And it might be. But what else is cooking other than discovering what works well together? This is how innovation happens. And everything is just a little bit kooky until it is brilliant.
So, while this burrito might not be game changing, absolutely the best thing that I've ever eaten, will perpetually demand the world conform to my cooking prowess? It is still pretty darn good.
Quinoa has a nutty and slightly bitter taste that pairs well with the acidity from the apple cider vinegar and tamari. It's also balanced out quite well by the sweetness of the apples. Adding in a little fresh produce makes for a great little crunch.
I topped the whole thing off with a hefty dollop of avocado dip and hot sauce. Because, if one thing is evident in my cooking over the last several months? It's that truly no burrito is complete without this fun little addition.
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Variations of Quinoa Burrito
Quinoa is one of my favorite burrito ingredients. It was originally cultivated in South America. So, despite its reputation as a hipster super food, quinoa flavor profile actually fits in quite well with burritos. It's a bit nuttier than rice is, which balances out perfectly with any number of fresh produce.
With sliced cucumbers, carrots, and avocados, this quinoa burrito combines all of the fresh produce that I have leftover from making sushi. Which, I will admit, sounds a little out there at first! But I've added apple cider vinegar and tamari to the quinoa, giving it a broader flavor profile that pairs more readily with the Japanese-inspired burrito that I have going on here! Plus, burritos and sushi aren't too far off in their general composition. They're both meals that tend to be rice heavy with fresh produce that are rolled. If, albeit, with slightly different end goals in mind.
dollopavocado dip(optional, omit or substitute sour cream)
dollophot sauce(optional)
Instructions
Prepare Ingredients
Cook Quinoa w/ Apples, Red Chilis, & Walnuts. 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/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream, Greek yogurt, or omit entirely depending on personal preference. 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 or sour cream and hot sauce of choice. I like to use Greek yogurt because it's oftentimes healthier than sour cream and pairs well with a lot of the same flavor profiles.
Serve immediately.
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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