Quinoa Burritos (eat clean). Quinoa is gluten-free, high in protein and one of the few plant foods that contains all nine essential amino acids. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. There are two methods to prepare our Quinoa & Bean Burrito Wrap recipe.
Make these Quinoa Black Bean Burrito Bowls vegan-style with toppings like pico de gallo, tomatoes, corn, or guacamole. Or, if you're good with dairy, try shredded jack or cheddar cheese, lowfat sour cream, or even Greek yogurt. Spice it up with hot sauce or sriracha. You can have Quinoa Burritos (eat clean) using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Quinoa Burritos (eat clean)
- You need 2 small of whole wheat tortillas.
- Prepare 1/2 cup of Quinoa, cooked.
- Prepare 4 of Egg whites.
- Prepare 1/2 of Avocado, cubed.
- It’s 1/2 cup of salsa.
- Prepare 1 cup of lettuce, shredded.
- It’s 1/4 cup of red onion, diced.
- It’s 1/2 cup of black beans.
- It’s 1/4 cup of cilantro.
I've added a new step-by-step video below to walk you through the process. Instructions: Place chicken, & diced onion in crock pot. Pour in broth, tomatoes, oil, and seasonings. Eating clean may sound like an "out there" buzz term, but the basic principles behind this movement are founded on sound nutrition.
Quinoa Burritos (eat clean) step by step
- Cook Quinoa and egg whites separately..
- Mix with black beans cilantro and onion.
- spread half mixture equally on whole wheat tortillas.
- top with salsa avocado and lettuce.
- wrap and enjoy.
Once you get used to it, cooking and eating clean recipes is a snap, even during busy weeknights. With nutty quinoa and creamy soy cheese as some of the main ingredients, these crispy Tex-Mex quinoa burritos break the mold when it comes to traditional Tex-Mex fare. Roasted veggie, black bean, & quinoa burritos!. Wrap the tortillas in a clean towel and microwave for one minute, or you can warm them in the oven or in a pan individually. Spread an even amount of beans, quinoa, vegetables, spinach, and cilantro in the center of each tortilla, tightly roll them up and put the crease side down on a plate.