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.

Servings: 1 serving

Author:

Cook Time
15 minutes

Total Time
15 minutes

Course:

Main Course

Cuisine:

Instructions

1 Cook https://catfishoutofwater.com/quinoa-w-daikon-walnuts-lime/Quinoa w/
Apples, Red Chilis, & Walnuts
[https://catfishoutofwater.com/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.
2 I also topped this burrito
with https://catfishoutofwater.com/avocado-dip-w-greek-yogurt-walnuts-lime/Potluck
Avocado Dip w/ Greek Yogurt & Walnuts
[https://catfishoutofwater.com/potluck-avocado-dip-w-greek-yogurt-walnuts/]. https://catfishoutofwater.com/vermicelli-salad-w-cucumber-tofu/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!
3 Preheat the pan on medium-high. If you aren't using cast iron, make sure to
lightly oil the pan to prevent sticking.
4 Wet both sides of the tortilla and add to the preheated pan. Cook for 4-6
minutes, or until the bottom begins to brown.
5 Remove the tortilla from heat and turn the stove off. Add toppings and fold the
burrito.
6 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.
7 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.
8 Serve immediately.

Burrito w/ Quinoa, Cucumbers, Carrots, & Avocados

Course:

Cuisine:

🧂 Ingredients

Instructions

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