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
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Ingredients
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1/2 cup
quinoa, cook according to package directions
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1 tablespoon
vegetable oil
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1/2
red onion, diced
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1/2
bell pepper, diced (red, orange or yellow)
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1/2 teaspoon
chili powder
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1/4 teaspoon
ground cumin
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2 ounces
raw shrimp, chopped
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juice of 1 lime
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1 tablespoon
chopped cilantro
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salt and pepper to taste
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4
10 inch flour tortillas
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sour cream, Monterey Jack cheese, hot sauce, avocado, salsa or other taco toppings to taste
Directions
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Heat oil in a saute pan over medium high heat. Saute onions and peppers until slightly softened.
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Add chili powder and cumin and cook til fragrant - about 30 seconds. Add in garlic and cook another 30 seconds.
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Season chopped shrimp with salt and pepper. Add shrimp to pan and cook til almost cooked through - about 90 seconds.
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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.
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Taste and adjust seasoning as necessary - adding more lime, salt or pepper. To adjust heat, add hot sauce. Stir in cilantro.
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Heat tortillas. And fill as you would with your favorite burrito toppings.
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