Quinoa & Bean Burritos with Salsa



To make the quinoa and beans:

Dry roast the cumin and coriander seeds over a medium heat for a few minutes until fragrant. Grind the roasted seeds until they form a coarse powder. Heat the oil in a deep heavy based frying pan before frying the spices including the paprika for 30 seconds. Add the onion and continue to cook over a medium heat adding the garlic after 1-2 minutes.

Adding a little dash of stock to form a paste in the bottom of the pan toss in the beans and quinoa stir to combine and cook for a minute to allow the flavours develop. Add the remaining stock and bringing to a gentle simmer. Cook the quinoa for 15 minutes over a low heat until tender and the liquid is absorbed. The quinoa and beans can be made ahead of time and reheated. Toss through chopped mint just before serving.

To make the red cabbage and apple coleslaw: 

Whisk the lime juice with the soy yoghurt adding salt and pepper to taste. Toss all the ingredients together including the dressing until well combined, set aside. The coleslaw can be made ahead of time and kept covered in the fridge.

To make the green tomato salsa:

Combine all the ingredients together in a food processor to create a thick salsa sauce. Use immediately.

To assemble. You'll need:

Quinoa and beans
Red cabbage and apple coleslaw
Green tomato salsa
Soy yoghurt
Your favourite non-dairy cheese
Fresh lettuce leaves
Sliced avocado
Warmed tortillas 

Spread a warmed tortilla with a little yoghurt, top with lettuce leaves, quinoa and beans, green tomato salsa, coleslaw, slices of avocado and cheese (if using). Wrap up and enjoy!



Quinoa and beans

  • 2 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp paprika
  • 1-2 Tbsp olive oil
  • 1 small red onion, diced
  • 3 garlic cloves, minced
  • 2 C cooked or tinned borlotti beans
  • 1 C quinoa
  • 3 C vegetable stock
  • 1 C fresh mint, roughly chopped

Red cabbage and apple coleslaw

  • 270g red cabbage, shredded
  • 1 red apple, diced
  • 1/4 C sultanas/raisins
  • 1 juicy lime, juice only
  • 1/4 C soy yoghurt
  • 1/2 C fresh coriander, roughly chopped

Green tomato salsa

  • 1 green tomato, chopped
  • 1/2 red capsicum, diced
  • 2 spring onions, chopped
  • 1 chilli (optional), diced
  • 1 lime, juice only
  • pinch raw sugar