Meatless Mondays: Quinoa Burrito with Spinach

2 months ago

Take the fiesta to your kitchen with this vegetarian recipe!


Quinoa Burrito with Spinach

Makes 4 servings

2 Tbsps Olive oil

1/4 cup Chopped onion

2 tsps Chopped garlic

1/2 cup Chopped celery

1/2 cup Chopped green bell peppers

1 tsp Ground cumin

1 tsp Chili powder

1/2 cup Canned diced tomatoes

1 cup Spinach leaves, thinly sliced

2 cups Cooked quinoa

1 cup Whole corn kernels

1 cup Canned kidney beans, drained and rinsed

Salt and pepper to taste

1/4 cup Chopped cilantro

1/2 cup Grated reduced-fat cheddar cheese

4 10” Whole-wheat tortillas, warmed


  1. Heat the olive oil in a non-stick skillet. Sauté onion, garlic, celery, and green bell pepper until soft. Add the cumin and chili powder and cook for 1 minute or until fragrant.
  2. Add the diced tomatoes and cook for 2 minutes.
  3. Toss in the spinach leaves and cook just until they turn bright green, about 1 minute.
  4. 4. Stir in the quinoa, corn, kidney beans, salt, and pepper. Mix until well-combined. Turn off the heat and toss in the cilantro.
  5. 5. Dividing evenly, top the tortillas with quinoa mixture and sprinkle with cheese (about 2 tablespoons for each tortilla). Roll up into burritos and serve with salsa on the side.

Words and recipes by Chef Barni Alejandro-Rennebeck

Photographed by Zac Moran

Art direction by Regine Velilla 


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