quinaritos

We've been on a quinoa kick lately.  It started out when Bryan was trying to avoid gluten before his marathon, then perpetuated when we realized this was an alternative to Jilly's rice addiction.  There are so many good recipes on pinterest, and this is one of our favorites we've found.  It's originally posted here, but I modified it just a bit and couldn't resist calling them "Quinaritos."  They are tasty, meatless but filling, and make excellent leftovers.  

Cilantro Lime Quinoa
2 cups chicken or vegetable broth
1 cup quinoa, rinsed and drained
1 clove garlic, minced
2 tablespoons lime juice
1/3 cup chopped cilantro
1/4 teaspoon sugar
salt and pepper, to taste

I cook quinoa in my rice cooker because it cooks perfectly every time.  Just throw the broth and quinoa in and in 20ish minutes it's ready.  But, you can also cook it on the stove- boil the broth then add the quinoa, turn the heat down, and let it simmer.  The quinoa is done when it is light and fluffy and all water is evaporated (about 15-20 minutes.)   Pour cooked quinoa in a bowl and fluff with a fork.  Add garlic, lime, cilantro, sugar, and salt and pepper.  I made the quinoa during the girls' nap time and then put it in the fridge for a few hours til dinner.

Quinaritos
1 tablespoon olive oil
1 small yellow onion, diced
1 clove garlic, minced
1 cup diced bell pepper (I did a mix of red and yellow)
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 tsp chili powder
3/4 tsp cumin
1/4 cup fresh cilantro
juice of 1 lime
salt and pepper, to taste
2 cups shredded cheddar cheese (I didn't measure, but probably used a lot more than this)
10 tortillas (we love the kind that you cook yourself)

1. In large skillet heat oil over medium-high heat.  Add onion and cook til tender, about 5 minutes.  Add garlic and cook for 2 more minutes.  Stir in peppers, beans, corn, chili powder, cumin, and cilantro.  Cook for 5 minutes.  Add lime juice and season with salt and pepper.

2.  In a strip down the center of each tortilla layer quinoa, shredded cheese, and bean/corn mixture.  Be sure to leave a 1/2 inch border on the edges.  Roll tortillas into burritos by folding the ends then rolling them up.

3.  Turn your griddle on medium-high heat and spread the burritos seam-side down.  Cook a few minutes til crispy then flip and cook the other side til crispy.

We dipped them in Greek Yogurt mixed with taco seasoning, but I'm sure this Creamy Avocado Yogurt Dip would be delicious (we didn't have an avocado.)