I recently made an absolutely delicious Quinoa & Fennel Salad. I was looking for something bright and refreshing after the hoards of seafood that I've been eating lately and before the Ravioli that I'm inevitably going to make this weekend. For now, I want something a little bit less dense, though. As much as I enjoyed the abundance of seafood for the time being? I needed a quick and easy palate cleanser! Now, while a Fennel Burrito might not be the most typical of dishes ever... I do tend to use burritos as kind of a universal food. They go with absolutely anything and everything. I turn salads into burritos, curries into burritos, quiche into burritos, even macaroni and cheese into burritos. It's one of my favorite foods and certainly one of my go-tos for when I don't want to put too much effort into something that's still delicious!
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Variations of Fennel Burrito
I don't always put fennel quinoa in burritos. It likely isn't the first time that I've ever done this. I'm kind of known for mixing and matching the flavor profiles of everything that I have on hand, tossing it into a burrito, and lightly toasting to delectible perfection. It's one of my favorite foods. Not to mention that it only takes about 15 minutes to toss together. And is a great way to utilize leftovers in a fun and interesting way.
This Fennel Burrito consists of tomatoes, jalapeños, fennel, and freshly squeezed lemon juice quinoa with avocado and Greek yogurt dip. Feel free to mix and match in your own fruits, vegetables, and toppings. I tend to enjoy a dollop of avocado dip and hot sauce on top. Although this is a great recipe to add in your own flare and make it your own.
Cook Quinoa w/ Tomatoes, Jalapeños, & Fennel. 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 with Potluck Avocado Dip w/ Greek Yogurt & Sunflower Seeds. This is entirely optional. You can easily substitute sour cream or omit it entirely for a more vegan recipe. 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.
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 my images and I am firmly against alteration of images in food blogs. It's not something that we generally think about when it comes to recipes. But food styling, editing, alteration, and even faking entirely is just as rampant a problem in the recipe realm as anything else! 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.
Because of this, I try very hard not to alter any of my photos. I like to take photos with natural sunlight during the day. Ordinarily this is very true to color and I don't edit the photos at all. However, since my place is very warm with a lot of yellow lighting, sometimes my camera overcompensates and ends up with an unnatural blue tone. In the following images on this page, I adjusted the levels and hue to try and make this more true to color. In the interest of transparency, these are the before and after photos.
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