If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: 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
- 1/2 cup quinoa, cook according to package directions
- 1 tablespoon vegetable oil
- 1/2 red onion, diced
- 1/2 bell pepper, diced (red, orange or yellow)
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 2 ounces raw shrimp, chopped
- juice of 1 lime
- 1 tablespoon chopped cilantro
- salt and pepper to taste
- 4 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.