Quinoa Breakfast Burritos

Name: Quinoa Breakfast Burritos
Ingredients: ⅔ cup (160 mL) water; ⅓ cup (80 mL) quinoa; 2 tsp (10 mL) butter; ½ cup (125 mL) sliced white button mushrooms; 3 green onions, sliced; 4 large eggs; 1 Tbsp (15 mL) milk; ¼ cup (60 mL) prepared salsa; Pinch salt; 4 soft whole wheat flour tortillas (10 or 12 inches/25 or 30 cm); ½ cup (125 mL) shredded aged cheddar cheese; ½ cup (125 mL) light sour cream (optional)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Use medium or hot salsa to give this delicious breakfast alternative an extra kick. To make it gluten-free, use brown rice tortillas.

Ingredients

⅔ cup (160 mL) water
⅓ cup (80 mL

Breakfast
Gluten-free
Vegetarian

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer and cover for 10 minutes. Turn the heat off and keep the covered saucepan on the burner for an additional 5 minutes. Remove the lid and fluff with a fork. Set aside.

Preheat the oven to 225°F (105°C).<