Southwest Quinoa Burritos

These hearty burritos are as filling as they are delicious. Packed with protein and fiber, they will fuel your body through the rest of the day.

Yield: Serves 4-6 Burritos.

Recipe developed by the Naked Food Chefs.

Recipe type: Naked! Low-Fat, Whole Food, Plant-based, Vegan, Organic, Sustainable

Approved for: Diabetes, Cancer, Heart Disease, High Cholesterol, Weight Loss, Athletics, Optimum Health

Free of: Animals, Eggs, Dairy & Lactose, Sugar, Salt, Oil, Peanuts, Gluten, Wheat, GMOs, Alcohol, Chemicals, Colorants, Additives, Preservatives

INGREDIENTS

• 1 cup uncooked quinoa (or 2 cups of cooked quinoa)

• 1-1/2 cups filtered water

• 1 Tbsp. organic, non-GMO miso paste

• 2 cups black beans or 1 BPA-free can of black beans

• 1 cup organic corn kernels

• 2 medium size organic tomatoes, any kind, minced

• 2 green onions or 1 shallot, minced

• 1 handful organic spinach, chopped

• 2 sprigs cilantro, chopped

• Pinch of ground pepper

• 1 Tbsp. liquid aminos, tamari, or shoyu

• Pinch of pink Himalayan salt

• 4-6 whole wheat or other plant-based pitas or flatbread

METHOD

To make the quinoa:

Place the uncooked quinoa in a fine mesh strainer and rinse under cold running water to remove any residual bitter saponins. Bring the rinsed quinoa and the water to a boil in a medium pot. Cover and bring down to low-medium heat and simmer for about 12 minutes or until the white tails of the quinoa appear. Remove from heat and fluff with a fork. Transfer to a mixing bowl.

Add the rest of the ingredients and mix together.

To assemble the burritos:

Place the pita or flat bread on a work surface. Scoop 4 or 5 spoonfuls of the quinoa mixture onto one end of the bread. Fold the end over the filling, then fold one or both sides toward the middle, and roll up into a cigar shape. Repeat the process with the rest of the mixture and enjoy!