Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos
Servings: 4 Burritos
1/3 cup uncooked quinoa
2/3 cup water
2 handfuls organic spinach
2 tablespoons lemon juice
2 tablespoon olive oil
5 large basil leaves
1 tablespoon GO VEGGIE Parmesan
2 garlic cloves
water to thin, if necessary
6 eggs, beaten
1/2 cup diced roasted red peppers, from the can
4 whole wheat tortillas
Add water and quinoa to a medium pot and place over high heat. Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes, fluff with a fork and remove from heat.
While the quinoa is cooking, prepare the pesto: In a food processor or high powered blender, add spinach, lemon juice, olive oil, basil, Go Veggie Parmesan and garlic. Process until smooth. Add a tablespoon or two of water if necessary. Add salt and pepper to taste. Once quinoa is cooked, stir in the pesto and set aside.
Grease a large nonstick pan with cooking spray and place over medium heat. Add in eggs and as eggs begin to cook on the edges, pull away from pan with a spatula or wooden spoon. Season with salt and pepper. Cook until no longer liquid-like. Immediately remove from pan and transfer to a bowl.
To make the burritos: Lay 1 tortilla out flat, add in 1/4 of scrambled eggs and 1/4 of quinoa mixture. Roll up burrito-style, tucking in ends as you go. Repeat with remaining burritos. Makes 4 burritos.
Recipe by: Ambitious Kitchen