Quinoa & Bean Burritos with Coleslaw & Salsa

| February 20, 2013 | 0 Comments

I used to be a big meat eater and was of the belief that I always felt hungry if meat wasn’t part of the meal. But since my husband decided to become vegetarian around 10 years ago my taste buds and ideas have certainly expanded. We are very much into opting for un-processed foods and try to eat organic and free-range as much as possible. Hubby has become a master in the kitchen and we make most things from scratch – curries, bread, pizza, burgers. We had heard about Quinoa (pronounced “Keen Wah”) but hadn’t really had the opportunity to try it until he stumbled across the Australian site Veggie Num Num and the recipe for Quinoa and Bean Burritos. We eat burritos at least once a week with a Vegetarian Chili but felt like a change and this has become a staple in our house. Even my three year old loves it!

This recipe is my version adapted from here.

Preparation Time: 45mins
Serves 4-6

Quinoa & Beans

2 tsp ground cumin
1 tsp ground coriander (cilantro)
1 tsp paprika
1-2 tbs olive oil
1 small onion, diced
3 garlic cloves, minced
large hand full of mushrooms (4-5), sliced
2 cups cooked or 1 tin kidney beans (you can also use borlotti or black beans)
1 cup quinoa
3 cups vegetable stock
1 cup fresh mint, roughly chopped

Heat the olive oil in a deep heavy based frying pan, fry off all the spices for 30 seconds, add the onion and continue to fry over a medium heat adding the garlic after 1-2 minutes.

Add mushrooms fry for a couple of minutes (I have also added capsicum in the past)

Adding a little dash of stock (or water) to form a paste in the bottom of the pan toss in the beans and quinoa stir to combine and cook for a minute to allow the flavours develop. Add the remaining stock and bringing to a gentle simmer cook the quinoa for 15 minutes over a low heat until tender and liquid absorbed.

The quinoa and beans can be made ahead of time a reheated being sure to toss through the chopped mint just before serving.

Red Cabbage & Apple Coleslaw

270g (9½ oz) red cabbage, shredded
1 red apple, diced
¼ cup sultanas (raisins)
1 juicy lime, juice only
¼ cup plain yoghurt
½ cup fresh coriander, roughly chopped

Whisk the lime juice with the yoghurt adding salt and pepper to taste. Toss all the ingredients together including the dressing until well combined, set aside. The coleslaw can be made ahead of time a kept covered in the fridge.

Tomato & Avacado Salsa

1 tomato, chopped
1 ripe avacado
½ red capsicum (bell pepper), diced
2 spring onions, chopped
1 chilli (optional), diced
1 lime, juice only
pinch raw sugar

Mash avacado then combine all the ingredients together. If you want a smoother salsa process in a food processor. Use immediately or keep covered in the fridge.

Putting it all together…

This is the fun bit and makes for a great Summer time dinner shared with friends.

Quinoa & Bean Mix
Red Cabbage & Apple Coleslaw
Tomato & Avacado Salsa
Plain yoghurt (optional)
Cheese (optional)
Fresh lettuce leaves (optional)
warmed wholemeal tortillas (1 or 2 each)

Spread a warmed tortilla with the quinoa and beans, tomato and avacado salsa, coleslaw, cheese, lettuce and extra yoghurt. Wrap up and eat! This is an awesome vegetarian recipe and can be easily converted to vegan with some modified ingredients.

Oh and for all those into “clean eating” this is a winner!

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Category: Food & Drink, Recipes

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