Mexican Quinoa Wraps
1 tablespoon olive oil
2 cloves garlic, minced
1 jalapeno, ribs removed and diced small
1 cup well-rinsed quinoa
1¼ cups chicken broth - feel free to use vegetable broth if you want to keep it vegetarian
1 (15-ounce) can black beans, drained and rinsed
2 cups cherry tomatoes, cut in half
1 medium zucchini (approx 1 cup), diced
1 medium red bell pepper (approx 1 cup), diced
1½ teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon fine Kosher salt
1 tablespoon crushed red pepper flakes - you can add more or less depending on how spicy you like things.Both of my kids thought that it was perfectly spicy, but not too hot.
1 avocado, halved, seeded, peeled and diced
2 tablespoons fresh lime juice - from one lime
¼ cup chopped fresh cilantro leaves
shredded Monterey jack and cheddar cheese combination
burrito size spinach, whole-grain or gluten-free tortillas
Ok, first things first! I like to prep all of my ingredients in advance, because with this recipe, you're basically cooking everything at once, so you'll want to have everything chopped up and measured ahead of time.
Mince up the 2 cloves of garlic and wash and dice up the jalapeño, put both into a small bowl and set aside.
Measure out the 1 cup quinoa and the 1¼ cups chicken broth.
Drain and rinse the black beans.
Wash and chop up the tomatoes, dice up the zucchini and red pepper, set aside on the cutting board.
Get out a small bowl and add in the 1½ teaspoons chili powder, ½ teaspoon cumin, ½ teaspoon kosher salt and the 1 tablespoon red chili flakes. It's just easier to measure them out into one small bowl ahead of time, as you will be adding them all at once.
NOTE: I usually wash and chop the cilantro, dice the avocado and squeeze the 2 tablespoons of lime juice while the quinoa is cooking. You're going to have 20 minutes while the quinoa is cooking, so it saves you a few steps in the beginning.
Heat the 1 tablespoon olive oil in a large skillet set over medium high heat.
Add the minced garlic and jalapeño, and cook, stirring frequently, until fragrant, about 1 minute.
Add in the chicken broth, quinoa, black beans, chopped tomatoes, zucchini, red pepper, chili powder, cumin, salt and the red pepper flakes.
Give everything a stir so that all of the ingredients are well-combined.
Bring to boil, cover and then reduce heat to a simmer and cook until quinoa is cooked through, about 20 minutes.
Add to the cooked quinoa, the diced avocado, ¼ cup chopped cilantro and the 2 tablespoons lime juice.
Stir everything together to combine. The avocado still tastes great in the quinoa mixture on day 2 and 3, so don't fret adding it to the mixture.
Now it's time to assemble the wraps. You can heat up your tortilla and melt your cheese anyway you wish. These are the two methods I use. The first is the non-lazy way and the second is the lazy way.
Non-lazy way: Get out a tortilla and place it in a dry skillet over medium heat. Add to one half of the tortilla the shredded cheeses and Queso fresco (or whatever combination of cheeses you want). Flip the other half over like you’re making a quesadilla, and let the cheese melt.
Lazy way: Place the cheese on half of the tortilla and melt it in the microwave. This is usually what I end up doing as I get lazy!
Once the cheese is melted, pile on the quinoa mixture (if you're making wraps using leftover quinoa, then you will want to heat up the quinoa mixture either via a skillet or microwave).
Top it with some fresh diced avocado and some fresh cilantro. I love adding more avocado, as it makes the wraps creamier in taste and texture. SO GOOD!
My favorite way to eat these wraps are with a combination of shredded Monterey jack and cheddar cheese along with some Queso fresco, fresh diced avocado and cilantro to top off the quinoa mixture.
Wrap it up like a burrito and enjoy!