Quinoa, black beans, and tempeh come together in this tasty protein packed burrito recipe.
Ingredients
Quinoa:
1 cup of quinoa
1 cup water or vegetable broth
½ teaspoon of sea salt
Juice of ½ a lime
¼ cup chopped cilantro
Beans:
1 can or 2 cups of cooked black beans
¼ cup of water
1 teaspoon of cumin
½ teaspoon of onion powder
½ teaspoon of salt
Tempeh
½ yellow onion, diced
1 block tempeh (8oz)
3 garlic cloves, minced
2 tbsp water
1 tbsp tomato paste
1 tbsp soy sauce or tamari
1 tbsp maple syrup
1 tbsp lime juice
2 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
½ tsp salt
¼ tsp black pepper
Other ingredients:
Salsa
Lettuce
Avocado
Cilantro
Hot sauce
Large whole wheat or flour tortillas
Preparation
Rinse the quinoa then combine with water or broth and a pinch of sea salt in a saucepan. Bring to a simmer, then cover and cook over low heat until liquid is absorbed which should take about 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork then add lime, water, and cilantro and fluff again.
For the beans, add all ingredients to a small pot on low medium heat and cook for 5-6 minutes.
For the tempeh, roughly grate or use clean hands to crumble into a bowl.. Combine water, tomato paste, soy sauce, maple syrup, and lime juice in a bowl. Set aside. Warm a pan over medium-low heat. Add the diced onion. Cook, stirring frequently, for 3 minutes or until fragrant. Add crumbled tempeh, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook, stirring frequently, for 3 minutes or until the tempeh browns. If needed, you can add an extra dash of water to prevent sticking. Then, add the liquid “marinade” and cook for another 5 minutes.
Assemble burritos by adding quinoa, black beans, tempeh, avocado, salsa, cilantro and hot sauce to a large tortilla. Fold and enjoy.
Recipe Origin: