Quinoa Breakfast Burrito meatless monday

How to Make the Best Quinoa Breakfast Burritos

On our sustainability journey we have found that an easy way for us to eat veggie is to focus on breakfast. We really make a point of having a meatless breakfast 90% of the time. Were definitely not perfect, but what can I say? Sometimes your girl just wants a piece of bacon!  My quinoa breakfast burritos are our go to when we know we will have a busy week. They are filling, have lots of veggies, and are easy to eat on the go.  It’s one of our favorite weekday morning meals!   

Quinwhat? (keen- wah)

Quinoa Breakfast Burrito meatless mondays

If you’re not familiar with quinoa it’s a seed that basically acts like a whole grain and is a more nutritious replacement for starches like pasta or rice.  Quinoa is full of protein, fiber, and all the essential amino acids our body can’t produce on its own. It’s a tasty way to get a little plant based protein in your life, especially inside a tortilla!

How to Serve:

Since it does require a little prep work we usually make a big batch of the burrito filling on sunday morning for breakfast or prep it all sunday evening for the rest of the week.  I make the quinoa, mix it into the cooked veggies, add a little cheese and seasonings. After it cools I stick the filling in a tupperware and put it in the fridge.  The next morning I heat up the tortillas and enough filling for the number of burritos I need (about ½ cup per person), assemble, top with some cilantro and hot sauce.  Now breakfast is ready in under 5 minutes.  They freeze well too!  Premake all the burritos, wrap each of them in plastic wrap or put them in their own reusable bag and store in the freezer.  When you’re ready to eat one just pop it out of the freezer, unwrap it, and put it in the microwave for 2-3 minutes!  Yum!  You may ask “but what if I don’t have tortillas?” No big deal, the filling is great on its own, as a breakfast hash! You can even top it with an egg (if that’s your style).

Quinoa Breakfast Burrito meatless monday

I love eating these burritos before a long day of fieldwork or hiking.  The quinoa and veggies keep me full for hours without weighing me down or making me sleepy!  They also make a great campfire breakfast!  Put the wrapped up frozen burritos in your cooler and reheat in a pan over the camp fire or stove!

What the Husband thinks: 

Each Monday I post meatless recipes that I’ve tried out on my husband, David. He rates them using the Missing the Meat rating system we came up with.  

4.5 stars missing the meat rating

Missing the Meat Rating :4.5 Stars!

I fucking love these. I seriously can’t understand how some people don’t like quinoa. It’s so good, it’s so versatile, and it makes an awesome veggie burrito. Another good thing about this recipe is that you can mix it up a lot and put different types of beans or peppers and other veggies. We’ve also used tomatoes, potatoes, and carrots in this. My favorite way to do this is to use black beans, pinto beans, shredded carrots, spicy hatch chilies, onions, taco seasoning.  This is one of my favorite things to eat for breakfast and I have to give it 4.5 stars. It’s so close to getting a five and honestly I don’t miss the meat.   However, I can’t lie, they would absolutely be better with sausage or bacon.  My wife is super pissed that I didn’t give this a five because she knows how much I love these lol. 

Quinoa Breakfast Burrito

Recipe by muddymermaidCourse: BreakfastCuisine: Mexican, AmericanDifficulty: Easy
Servings

8

servings
Prep time

10

minutes
Cooking time

15

minutes

Ingredients

  • 1 cup quinoa

  • ½ tsp vegetable bouillon

  • 2 tbsp olive oil

  • ½ lrg onion chopped (any kind)

  • 2 cloves garlic finely chopped

  • 1 bell pepper chopped (any kind)

  • ½ cup shredded carrots or sweet potato

  • ¼ cup chopped green chilies

  • Any other chopped vegetable you like

  • 1 tbsp nutritional yeast (optional)

  • ½ tsp smoked paprika

  • ½ tsp cumin

  • ½ tsp chili powder

  • 1 can black beans drained

  • 1 can pinto beans drained

  • ¼ cup salsa

  • ¼-½ cup shredded cheese (optional)

  • 1 Handful cilantro

  • Hot sauce to taste

  • Salt and pepper to taste

  • 1 pkg burrito size flour tortillas

Directions

  • Follow the directions on your quinoa package (make sure to rinse it or it can taste bitter!). Add the vegetable bullion to the water before adding the quinoa and stir till dissolved. Set aside when finished
  • Heat your oil in the skillet and add your onions and garlic. Stir until translucent.
  • Then add your veggies starting with what takes the longest to cook (potatoes, bell peppers, etc) and keep stirring.
  • Next add your seasonings and beans. Stir until beans are heated through and all veggies are thoroughly cooked.
  • Now add your cooked quinoa, stir, then add the salsa and cheese. Stir until the cheese is all melty. Add salt and pepper to taste.
  • Put ½ cup mixture onto your tortilla, top with cilantro, hot sauce, and any of your other fave burrito toppings of choice. Roll it up into a burrito and enjoy!

Notes

  • If you don’t have vegetable bouillon you can use vegetable broth or just water. The bullion gives it a deeper flavor.  
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