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Grilled Veggie Burrito with Quinoa MICHAEL SYMON

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A twist on your favorite burrito!

ingredients
QUINOA:
1 cup red quinoa (rinsed)
2 cups water
kosher salt and freshly ground pepper (to taste)
BLACK BEANS:
1 tablespoon olive oil
1 jalapeno (thinly sliced into rounds)
1/2 cup vegetable stock
1 15 oz can of black beans (drained and rinsed)
2 teaspoons cumin
kosher salt and freshly ground black pepper (to taste)
GRILLED VEGETABLES:
2 summer squashes (sliced 1/4-inch thick lengthwise)
2 zucchinis (sliced 1/4-inch thick lengthwise)
1 red bell pepper (cut into 1/2-inch thick strips, stems and seeds removed)
1 green bell pepper (cut into 1/2-inch thick strips, stems and seeds removed)
1/4 cup olive oil
kosher salt and freshly ground pepper (to taste)
PICO DE GALLO (TO SERVE):
3 tomatoes (chopped)
1 small onion (peeled, finely diced)
1 jalapeno (finely diced)
1/4 cup fresh cilantro (chopped)
kosher salt (to taste)
TO ASSEMBLE:
1 package burrito sized flour tortillas
1/4 cup canola oil
kosher salt (to taste)
TOPPINGS:
1 avocado (peeled, pitted and thinly sliced)
1/4 cup fresh cilantro (chopped)
1/4 cup scallions (sliced)
1/2 red onion (sliced)
1 lime (quartered, to serve)

directions
Preheat a grill or grill pan to medium-high heat.
For Quinoa: In a medium pot, bring water to a simmer. Add the quinoa, cover and turn the heat to low. Cook until the quinoa is tender, about 10-15 minutes. Season with salt to taste. Remove from heat and set aside to cool. slightly.
For Black Beans: Heat a large saute pan over medium-high heat. Add olive oil to pan to coat and saute jalapeno for 2 minutes. Add black beans, vegetable stock, and cumin and cook for another 3 – 5 minutes or until heated through. Season with salt and pepper to taste.
For Grilled Vegetables: Season all cut vegetables with salt and pepper and drizzle with olive oil to coat. Place them on a hot grill in an even layer. Let char on one side, about 4 minutes. Flip all vegetables and char on the other side. Remove form the grill and set aside.
For Pico de Gallo: In a large bowl, add the tomatoes, onion, jalapeno, and cilantro and toss to combine. Season with salt to taste.
To Assemble: Preheat greased griddle over medium-high heat.
On the bottom half of a burrito tortilla, layer black beans, quinoa, grilled vegetables and the toppings of your choice. Roll the burritos by folding the 2 short sides inwards and hold in place. Roll the filled half of the burrito upwards to form a seam. Brush the outside of the burrito with canola oil and sprinkle with kosher salt. Place on the griddle, seam side down. Place a foil-wrapped brick, or other weight on top of the burrito to press down and repeat on the opposite side of burrito. Cook until golden brown. Remove from griddle and cut in half and serve with pico de gallo and lime wedges.
Tip: Use any combination of grilled vegetables to make it your own!

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