Catfish Out of Water

A quinoa burrito is not necessarily out of my wheelhouse. I use quinoa, lentils, and rice pretty much interchangeably in everything! But I've been making these Japanese-style quinoa dishes with garlic, ginger, tofu, tamari, and rice vinegar and that doesn't necessarily sound like it might translate to burrito form... But fear not! Burritos may truly be the perfect way to eat food on the run. There are very few things that I've found don't work with a simple white tortilla and a dollop of sour cream or Greek yogurt and hot sauce.

This all came about because I can't stop buying spinach in bulk. I'm craving a leafy green, which is rare for me because often I find lettuce slopped on the side of a plate and doused in ranch a cop-out! Not that I have anything against ranch, but I do have something against copious amounts of corn syrup and mayonnaise.

That left me thinking outside off the box spinach-wise. To start out, I ended up making Sautéed Spinach with Ethiopian Lentils. It's a fun take on a more classic Ethiopian dish. For my next endeavor, I opted for a Japanese-style Spinach Quinoa. As it turns out? All of them are delicious in burritos! So, I have for you today, a spinach burrito with ginger and tamari quinoa and fried tofu.

Gallery

Variations of Quinoa Burrito

Quinoa goes great in burritos. It has a similar taste and consistency as rice, but is lighter and usually on the healthier side. I'm personally fond of the slight bitter, earthiness. It pairs well with acidic ingredients, like citrus and vinegar. I'm constantly adding white rice vinegar, tamari, and various pumpkin or squash. To top it all off, a little bit of fried tofu or a runny egg makes for a perfect breakfast meal.

Burrito w/ Tofu, Spinach & Ginger Quinoa

This quinoa burrito combines lightly fried tofu, spinach, garlic, ginger, tamari, rice vinegar, and quinoa in a Japanese-style fusion of flavors. Quinoa is originally a Latin American food more closely associated with hipster bowls and "super foods." But it truly is an absolutely delicious addition to any meal. It's a great substitute for beans or rice and really goes to show that burritos are the perfect food!

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Cook Time 15 minutes mins

Total Time 15 minutes mins

Course Main Course

Cuisine Japanese, Mexican

Servings 1 serving

Equipment

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

Ingredients

  

Quinoa w/ Tofu, Spinach, & Ginger

• 1 ½ c. spinach chopped
• 1/4 red onion diced
• 1 tsp. ginger minced
• 1 tsp. garlic minced
• 1/4 c. tamari (or soy sauce of choice)
• 1/4 c. rice vinegar
• 1 c. white quinoa
• 3 c. water
• 8 oz. tofu (~1/2 package)
• 1 tbsp. high heat oil
• dash salt
• dash pepper

Burrito

• 1/3 c. spinach quinoa
• 1 tortilla shell
• splash water
• dollop Greek yogurt (optional, omit or substitute for vegan recipe)
• dollop hot sauce (optional)

Instructions

 

Cook Quinoa

• Cook Quinoa w/ Tofu, Spinach, & Ginger. 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!