These Super Green Quinoa Burritos are a major player in our weekly lunch rotation. They are wonderfully portable—wrap in foil for a picnic or even a long plane trip—and easily freezable, but around here, I usually just make all the components ahead of time (quinoa, mung beans, chopped kale, and avocado-tahini spread) and assemble them fresh every day for the week.
I have to start by talking about the avocado-tahini spread. It is other-worldy. Verdant and tangy, like a nutty guacamole, the consistency is perfect—almost like a whipped butter; fluffy and light, but substantial enough to thickly dress all of the interior ingredients without making the burritos soggy.
I was new to mung beans before this recipe, or so I thought—they are actually the legume responsible for the sprouts on top of your Pad Thai. Mung beans come dried, not canned, but don't have the same laborious cooking time as other dried beans. These little green guys cook for only 5 to 20 minutes, depending on whether you purchase them sprouted or whole. They are hearty, similar to lentils, with an earthy, mellow taste. If you are a regular legume consumer like I am, it's a nice change of pace from the more commonplace varietals.
Finally, these burritos just feel so healthy; the perfect reset after a glutenous weekend or vacation. Despite their little footprint (after I wrap them up in a regular sized tortilla, I always think, that's all?) they are very filling thanks to the protein and fiber-rich quinoa and mung beans. If you happen to find yourself with leftover avocado-tahini spread, you can use it as a salad dressing or chip dip—but I wouldn't count on a surplus.
Super Green Quinoa Burritos (from 101 Cookbooks)Makes 6 burritos
- 1 avocado
- 2 cloves of garlic
- 4 scallions, trimmed
- Handful of chives, basil, and/or cilantro (I always use cilantro)
- 1/4 c tahini
- 1/4 c water
- 5 Tbsp lemon juice
- Salt or coconut aminos, to taste (I use both)
- 1 serrano chile or jalapeno pepper
- 2 bunches of kale, de-stemmed, and sliced
- 6 multi-grain, whole-wheat, or spinach tortillas
- 3 cups cooked mung beans*
- 3 cups cooked quinoa
- Toasted pepitas and/or hemp seeds (optional)
1. Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
2. Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
3. Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.