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Burrito w/ Quinoa, Cucumbers, Carrots, & Avocados

Burrito w/ Quinoa, Cucumbers, Carrots, & Avocados

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.
Print Recipe Pin Recipe
Cook Time 15 minutes
Total Time 15 minutes
Course Main Course
Cuisine American, Latin American, Mexican
Servings 1 serving

Equipment

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

Ingredients
  

Apple Quinoa

  • 1 apple diced
  • 2 red chilis fresh, diced
  • 1/4 yellow onion diced
  • 2 cloves garlic minced
  • dash salt
  • dash pepper
  • dash cumin
  • dash coriander
  • dash nutmeg
  • 1 ½ c. quinoa
  • 3 c. water
  • 1/8 c. tamari (or soy sauce)
  • 1/8 c. apple cider vinegar
  • 1/2 c. walnuts crushed

Avocado Dip

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

Burrito

  • 1/4 c. apple quinoa
  • 3 slices cucumber
  • 3 slices carrot
  • 3 slices avocado
  • 1 tortilla shell
  • splash wateer
  • dollop avocado dip (optional, omit or substitute sour cream)
  • dollop hot 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!