Burrito w/ Spinach, Tomato, & Fennel Quinoa
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.
Equipment
- Skillet w/ Lid (Preferably Cast Iron)
- Stovetop
Ingredients
Fennel Quinoa
- 2 tomatoes diced
- 1 tbsp. fennel (bulb or stalk) diced
- 1/2 tsp. fennel fronds (leaves) minced
- 1 jalapeño minced
- dash salt
- dash pepper
- 1 ½ c. quinoa
- 3 c. water
- 1 lemon juiced
Avocado Dip
- 6 avocados
- 6 cloves garlic
- 6 limes juiced
- 1½ c. Greek yogurt
- 2 c. sunflower seeds
- 1/4 c. olive oil
- dash salt
- dash pepper
Burrito
- 1/4 c. fennel quinoa
- 1 tortilla shell
- splash wateer
- dollop avocado dip (or sour cream, optional)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- 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!