The Ultimate Vegan Protein Burrito

🧂 Ingredients

• ¾ cup white quinoa, thoroughly rinsed
• 1 ½ cups water
• ¼ teaspoon sea salt
• 1 can black beans, drained and rinsed
• ¼ cup chopped fresh cilantro
• 3 tablespoons lime juice
• 3 tablespoons hemp seeds
• ¼-1/2 teaspoon sea salt, to taste
• Freshly ground black pepper, to taste
• 3 cups destemmed and chopped kale
• 1 tablespoon lime juice
• ½ tablespoon olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 cup quartered cherry tomatoes
• ¼ cup finely diced red onion
• 2 tablespoons chopped cilantro
• Sea salt, to taste
• 1 ripe avocado, halved, pitted, and peeled
• 1 lime, juiced
• Sea salt, to taste
• 4 large sprouted-grain or gluten-free tortillas

Instructions

• 1 Add the quinoa and water to a small pot with ¼ teaspoon sea salt. Heat over
  medium-high heat until boiling. Reduce heat, cover, and simmer for 10-14 minutes
  or until quinoa is tender and translucent. Fluff with a fork and transfer to a
  large bowl.
• 2 Add the black beans, chopped cilantro, lime juice, hemp seeds, sea salt, and
  black pepper to the quinoa and stir. Set aside.
• 3 Add the chopped kale, lime juice, olive oil, and sea salt to a bowl and massage
  the kale for 2-3 minutes or until tender. Set aside.
• 4 Add the cherry tomatoes, red onion, cilantro, and sea salt to a bowl and stir to
  combine. Set aside.
• 5 Scoop the flesh of the avocado into a small bowl along with the juice of one
  lime and sea salt, to taste. Use the back of a fork to smash the avocado to
  desired consistency. Set aside.
• 6 Lay one tortilla flat on a clean work surface. Fill the tortilla with the quinoa
  mixture, pico de gallo, guacamole, and kale. Begin rolling the burrito away from
  you, being sure to tuck the sides in as you go. Slice in half and serve
  immediately. Repeat.
• 7 Refrigerate leftovers in separate airtight containers.

Nutrition Info