Quinoa Burrito Filling
This filling can be used in burrito's, taco's, as a chip dip, sprinkled on top of a taco salad, or on top of nachos.
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.
Notes
Enjoy this filling as a burrito or taco filling.
As a chip dip.
Sprinkled on top of your taco salad or your nachos.