Burritos make good plane food. I remember seeing a woman twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. It was the moment I realized that a bit of extra craziness as you're trying to get out of the house for a trip can be worth it. So, yes, burritos - they're portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like.
I made these vegan burritos to take on a flight from San Francisco to Honolulu, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.
A couple of notes...I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.
More Quinoa Recipes
- Double Broccoli Quinoa
- Quinoa Salad
- Vegan Quinoa Burritos
- Baked Quinoa Patties
- Kale Quinoa Bites
- Warm and Nutty Cinnamon Quinoa
- Heather's quinoa
- How to cook quinoa (+ 20 more quinoa recipes)
Make Ahead Super Green Vegan Quinoa Burritos
Feel free to play around with the wrap itself if tortillas aren't your thing - collard leaves, kale, or sheets of nori are all alternatives.
- 1 avocado
- 2 cloves garlic
- 4 scallion, trimmed
- handful of chives, basil, and/or cilantro
- 1/4 cup tahini or almond butter
- 1/4 cup water
- 5 tablespoons lemon juice
- salt or coconut aminos, to taste
- 1 serrano chile pepper (optional)
- 2 bunches of kale, de-stemmed, and sliced
- 6 multi-grain or spinach tortillas
- 3 cups cooked mung beans
- 3 cups cooked quinoa
- optional: toasted pepitas, hemp seeds
Combine the avocado, garlic, scallion, herbs, tahini, water, lemon juice, salt, and serrano in a blender or food processor and pulse until creamy. Transfer to a jar.
Place the kale in a large bowl, and add about 1/2 of the dressing to it. Massage with your hands until the kale is nicely coated and beginning to collapse a bit.
Place one tortilla on the counter and fill with about 1/2 cup of the quinoa, 1/2 cup of the mung beans, a couple generous dollops of the dressing, a handful of the kale mixture, and a sprinkling of pepitas and hemp seeds (if using). Fold and roll, and then repeat with the remaining burritos. Wrap each in parchment paper, and then foil if you're planning on eating later. You can freeze in multiples, wrapped in parchment, and then foil in large plastic bag.
Makes 6 burritos.