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Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos

Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos

Servings: 4 Burritos
Servings 4 burritos


  • ⅓ cup uncooked quinoa
  • ⅔ 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