I don’t have a picture of these because, well, they look kind of gross to be honest. Quinoa really isn’t the prettiest ingredient unless it’s used in a salad or in a pilaf-style side dish. That said, these are pretty tasty, and the quinoa helps to dilute the amount of fat contributed by the ground beef. I used 90/10 ground beef for this recipe. Also, if you’re new to quinoa, you can use less, just be sure to adjust the seasonings accordingly. 2 cups of cooked quinoa roughly equals the volume of 1 lb of cooked ground beef, so this is approximately a 50:50 mixture. I make these on a weekend and freeze them for a quick lunch or dinner — just pop them in the microwave for about 3 minutes and they’re done!
I’ll post the nutritional info this weekend, once I get my MacGourmet fully up and running.
Yield: 8 burritos
- 2 cups quinoa, cooked
- 1 pound ground beef
- 2 packages taco seasoning
- 1 can refried beans
- 2 cups shredded mexican style cheese
- Water, as needed for taco seasoning (check the package directions)
- 8 tortillas 8-inch flour tortillas
- as needed salsa or taco sauce, optional
1. Brown ground beef in a large skillet, drain well.
2. Add cooked quinoa, taco seasoning, and water as needed (following package directions for taco seasoning preparation).
3. Assemble burritos using approximately 2 tablespoons of beans, 2/3 cup beef/quinoa mixture, and 1/4 cup shredded cheese.
4. Roll up and serve with salsa, chili sauce, sour cream, and other condiments as desired. For freezing, wrap in wax paper and place in a freezer bag.