Tag Archives: mexican

High Protein Beef and Quinoa Burritos

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.