Last Updated on May 4, 2024
This Quinoa Burrito Filling is a healthy substitute for your families burritos or tacos.
A simple and easy to make filling alternative to the prepackaged vegan meat alternatives you see in the stores today.
It is full of protein and fiber to keep you full for hours.
You will love the flavor of this filling with the slight crunchy texture of the quinoa blended with smoky seasonings.
Customize your filling with different vegetables, spices, or add in some of your favorite beans.
Use this filling for burritos, tacos, in a burrito bowl, chip dip, sprinkled on top of a taco salad, or on top of nachos (try it on top of these No Bake Vegan Nachos).
No need to heat up the left overs, this filling can be enjoyed hot or cold!
Ingredients for the filling
- Quinoa – I used a white quinoa. Any quinoa variety will work for the filling. Choose between the white, red, black, or the rainbow quinoa (which is actually a blend of all three).
- Water/ Broth– I have used a blend of water and broth, just broth, or even just water.
- Salsa – Pick your favorite salsa.
- Onion – I used a sauteed sweet onion in this filling. The onion is optional, or substitute with onion powder.
- Garlic – Minced garlic is my choice. Don’t have minced garlic? Substitute with garlic powder.
- Seasonings – Salt, Pepper, and Smoked Paprika.
- Sriracha – Sriracha is optional, add your favorite.
- Oil – I have used avocado or olive oil to saute the vegetables and added extra to the filling.
Optional Ingredients
- Peppers – I will sometimes add a bell pepper to this filling. Want a little heat? Mix in any hot pepper of your choice.
- Corn – Add in a little or a lot of cooked corn to the filling.
- Beans – Some of the canned beans I have added to this filling are black beans or pinto beans.
- Fresh Cilantro – Top off the filling with a little chopped fresh cilantro after baking and before serving.
How to make Quinoa Burrito Filling
Rinse and drain the quinoa.
Add the quinoa to a medium sized saucepan with water/broth, cook at a medium high heat, bring this to a boil.
Turn the heat down to a low heat and cover for about 15 to 20 minutes or until all the liquid is completely absorbed.
Remove from the heat, and set aside.
Clean and dice the vegetables you are adding to the filling (peppers, minced garlic, and onion).
(If adding corn, add frozen or fresh corn to the skillet with the other vegetables.)
Add the vegetables and oil to a medium/large sized skillet.
Saute on a medium high heat until everything has slightly browned.
Preheat the oven to 425 ° F.
Prepare a baking sheet with parchment paper and set aside.
Next add the salsa, the extra oil, (can add beans at this time, optional) and the seasonings to the cooked quinoa.
Continue by adding the sauteed vegetables to the cooked quinoa.
Stir until everything is blended well.
Pour the filling onto the lined baking sheet and place into the oven.
Bake for 25 minutes, remove from the oven, stir and return to bake for a additional 25 minutes or until the filling is crumbly and slightly dry.
If the filling is still a little too wet/moist, return to the oven and bake for another 5 to 10 minutes, checking every 10 minutes until it is to your liking.
Once the filling is done, remove from the oven and serve.
Quinoa Burrito Filling
Ingredients
- 1 Cup Quinoa
- 2 Cups Water
- 1 16oz. Salsa
- 1 Tbsp Garlic I used minced garlic.
- 1 Tbsp Oil I have used avocado or olive oil.
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Pepper
- 1/2 tsp Salt
- Sriracha I used 2 tsp of sriracha. This is optional, alter to your own taste.
- 1 Onion This can be substituted with 1 Tbsp of onion powder, the onion is optional.
Optional Ingredients
- Bell Peppers Any variety.
- Hot Peppers Any variety.
- Corn Fresh or frozen.
- Fresh Cilantro
Instructions
- Rinse and drain the quinoa.
- Add the quinoa to a medium sized saucepan with water/broth, cook at a medium high heat, bring this to a boil.
- Turn the heat down to a low heat and cover for about 15 to 20 minutes or until all the liquid is completely absorbed.
- Remove from the heat, and set aside.
- Clean and dice the vegetables you are adding to the filling (peppers, minced garlic, and onion).
- If adding corn, add frozen or fresh corn to the skillet with the other vegetables.
- Add the vegetables and oil to a medium/large sized skillet.
- Saute on a medium high heat until everything has slightly browned.
- Preheat the oven to 425 ° F.
- Prepare a baking sheet with parchment paper and set aside.
- Next add the salsa, the extra oil, (can add beans at this time, optional) and the seasonings to the cooked quinoa.
- Continue by adding the sauteed vegetables to the cooked quinoa.
- Stir until everything is blended well.
- Pour the filling onto the lined baking sheet and place into the oven.
- Bake for 25 minutes, remove from the oven, stir and return to bake for a additional 25 minutes or until the filling is crumbly and slightly dry.
- If the filling is still a little too wet/moist, return to the oven and bake for another 5 to 10 minutes, checking every 10 minutes until it is to your liking.
- Once the filling is done, remove from the oven and serve.
