Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos
Servings: 4 Burritos
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 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
INSTRUCTIONS
- 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
NUTRITIONS INFORMATION
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