SUPER FOOD QUINOA BURRITO

Complete Protein

I just love this seed, it is outstanding and so good for you, a brilliant complete protein, naturally gluten free and around 8g protein in a small portion makes this seed just brilliant.  I also love the thought that this seed was eaten a few thousand years ago in the regions of Peru, Colombia, Bolivia, Ecuador and Chile for me makes this feel like more of natural food source than a processed grain.

Prep Time 10 minutes / Cooking Time 15 minutes

Ingredients

(serves 2)

Burrito Stuffing

120g quinoa

500 ml vegetable stock or water

1 tsp olive oil

1/2 tsp apple balsamic vinegar

1/2 juice lime

1 pinch sea salt

1 tbsp coconut oil

10 cherry tomatoes roasted

100g raw spinach

50g raw kale

1 cup of peas

2 tbsp chopped coriander

1 tsp fresh thyme 

1 tsp chilli flakes

For the Burrito Wrap

500g 00 or spelt wholemeal flour

10g sea salt

50g olive oil

320g water

Enchilada Sauce

2 tbsp coconut or olive oil

2 tbsp 00 flour

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp cumin

1/4 tsp oregano

2 tbsp chilli powder ( upto 4 if you like it HOT!)

500ml chicken stock

Making the Flat Bread Dough

First make the dough for the flat breads, this is a un leven dough so there is no proving time.  Mix all the ingredients together to form a dough knead for a couple of minutes until smooth and springy.  Leave on the side to rest while you make the enchilada sauce. 

Cooking The Flat Breads

To cook the flat breads, divide the dough in to 10-12 balls, roll out to a large thin circle the same size as your largest skillet.  Pre heat the skillet nice and hot and place the flat bread in the skillet cook each side for around 1-2 minutes, charring the bread a little adds more depth of flavour, wrap in a warm tea towel until needed.

Making The Enchilada Sauce

Heat the oil in a pan, add the flour to make a roux, on a low heat cook out the flour for a couple of minutes, whisk in the rest of all the dry ingredients then whisk in the stock gradually to avoid any lumps, whisk until smooth consistency, turn up the heat a little and simmer until a medium thick saucy consistency, that's the enchilada sauce done!  Will keep in the fridge in a air tight jar for 3-5 days.

Cooking The Quinoa

First get the quinoa cooking, place the quinoa seeds in a pan along with the stock or water, bring to a gentle simmer and cook for approx 10 minutes until all the liquid has been absorbed, take off the heat and add the olive oil, balsamic vinegar, lime juice and coriander stir through and leave to rest until needed in just a mo.

In a hot skillet place the coconut oil add the tomatoes and sear for a couple of minutes then add the peas and kale and cook for a further couple of minutes, then add the thyme and chillies stir in and finally add the spinach take off the heat.

The Burrito

Now just to assemble, place your flat bread on your plates and load with the Quinoa and tomato, kale, spinach filling, fold over or roll up and pour over a generous spoonful of the enchilada sauce, that's it.

You could make a batch of these rolled up in a tray and pour over some tomato sauce, then the enchilada sauce finished off with some cheese and bake in the oven for 30 minutes for glorious baked enchiladas