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Christian Vegetarian Association Presents:
Take Heart!
Veggie Quinoa Burritos


1 onion, chopped
1 jalapeno, seeded and minced (optional)
½ cup quinoa, rinsed
4 cloves garlic, minced
2/3 cup vegetable broth
1/3 cup vegan sour cream
1 tablespoon chopped fresh cilantro
2 teaspoons lime juice
1/8 tablespoon chipotle chili pepper powder (optional)
1 cup frozen corn, thawed
¾ cup shredded zucchini
¾ cup chopped tomatoes
4 whole wheat or gluten free tortillas
1 cup Daiya Pepper Jack or Cheddar Cheese
For serving: Salsa and/or Guacamole (optional)
- Spray a medium saucepan with organic canola spray. Add onion and jalapeno and cook for 8 to 10 minutes, until tender. Add quinoa and garlic and sauté for one minute. Add vegetable broth and bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 more minutes.

- In a small bowl combine sour cream, cilantro, lime juice and chipotle chili pepper.

- Heat a large skillet to medium high heat and spray with canola oil spray. Add corn and zucchini and cook for 2 minutes. Add tomatoes and cook for one additional minute. Remove vegetables from heat and wipe pan carefully with paper towels.

- Heat tortillas a few minutes per side. Spread with a thin layer of sour cream. Top with ¼ cup cheese, ¼ of the quinoa and ¼ of the vegetable mixture. Roll up using toothpicks to secure.

- Return skillet to medium heat and spray with olive oil. Add 2 burritos to pan and cook each side until browned.

Your question and comments are welcome

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