I was looking for a quick, mostly healthy lunch option. I'm not a cold cut eater, and sometimes I just get tired of peanut butter sandwiches. I had a bunch of mexican ingredients laying around, and came up with this great way to make a different spin on a burrito. —SimplySarah
- Makes 4 10 inch burritos
quinoa, cook according to package directions
red onion, diced
bell pepper, diced (red, orange or yellow)
raw shrimp, chopped
juice of 1 lime
salt and pepper to taste
10 inch flour tortillas
sour cream, Monterey Jack cheese, hot sauce, avocado, salsa or other taco toppings to taste
- Heat oil in a saute pan over medium high heat. Saute onions and peppers until slightly softened.
- Add chili powder and cumin and cook til fragrant - about 30 seconds. Add in garlic and cook another 30 seconds.
- Season chopped shrimp with salt and pepper. Add shrimp to pan and cook til almost cooked through - about 90 seconds.
- Deglaze with lime juice (use half of juice to start out, add more to taste if needed). Reduce heat to low, and stir in cooked quinoa.
- Taste and adjust seasoning as necessary - adding more lime, salt or pepper. To adjust heat, add hot sauce. Stir in cilantro.
- Heat tortillas. And fill as you would with your favorite burrito toppings.