Easy Freezer Quinoa Burritos
Serves: 8
This recipe makes 6 vegetarian or vegan (if you omit the cheese) burritos you can freeze for later using quinoa.
  • 1 large red onion
  • 1 cup uncooked quinoa
  • 2 small zucchini
  • 1 red pepper
  • 540ml/19oz kidney beans
  • 398ml diced tomatoes
  • 199ml/17oz canned corn
  • 1 tsp cumin
  • 2 tsp chilli powder
  • 1 tsp paprika
  • 1 tsp smoked paprika
  • handful chopped cilantro
  • handful shredded cheese
  • 8 large tortillas or 6 large tortillas with leftover filling
  1. Slice and start to cook and caramelize the red onions over low heat.
  2. Cook the quinoa according to package instructions. Do not overcook. Because overcooked quinoa is gross.
  3. When the red onions look pretty much there add the zucchini and red pepper, increase the heat and cook until soft.
  4. Rinse the kidney beans and add along with the tomatoes and corn.
  5. Add the spices and taste. Spices all very in strength and everyone has different tastes!
  6. Let all the flavours meld together for a while (say 5 minutes) over med-high heat.
  7. Add the cilantro and stir.
  8. Add the quinoa and turn off the heat.
  9. Make sure everything is well combined with a few good stirs.
  10. Divide the burrito filling between the tortillas (8 or 6 with leftovers), sprinkle with cheese and roll.
  11. If you are freezing, wrap each tortilla in plastic wrap and then tin foil.
  12. To re-heat just pop on a plate and microwave.
Recipe by Roasted at http://www.roastedmontreal.com/2016/03/easy-freezer-quinoa-burritos.html