Yum!
Last night, after a busy day of cooking breakfast treats for my moms’ group at church, I needed to make a quick dinner. And ever since having the veggie chimichanga while in California I have been craving more! So I put together my own version, full of fresh bright South American flavors like cilantro, corn, quinoa, and black beans! I made a “quinoa pilaf,” stuffed it into a big tortilla, and then smothered the whole thing with my favorite (and so quick to make) chimichurri sauce, and served it with a side of guacamole! Yum! I was so glad we had some leftovers for my lunch today!
Quinoa Pilaf
1 c dry quinoa
1 ½ c black beans
¼ red onion
2 ears fresh corn, cut off cob
sprinkle of adobo seasoning (Adobo is a Latin seasoning blend of salt, oregano, cumin and pepper. My in-laws send it to us from Puerto Rico, but I see it in the larger grocery stores too.)
salt and pepper to taste
olive oil
ready to combine
Prepare Quinoa according to package directions, making sure to rinse first! I find that 1 ¾ cups of water to 1 cup of quinoa is the right ratio for me (slightly less water than the package directs). In a separate saute pan, sauté red onion in olive oil until it starts to brown. Add black beans and fresh corn. Sprinkle with adobo or salt and pepper. When quinoa is cooked, add black bean mix on top and stir gently to combine. Set aside.
Chimichurri Sauce, adapted from Vegetable Heaven by Mollie Katzen
1 c cilantro leaves
¼ cup parsley
1-2 tsp dried oregano
2 T red wine vinegar
¼ c (3 T) olive oil
salt and pepper to taste
One of my favorite veggie cookbooks!
Place all ingredients in blender and blend until combined.
Burritos
Quinoa Pilaf
Chimichurri Sauce
Fresh tomatoes, lettuce, cilantro to garnish
large, burrito size tortillas
Warm large tortilla over a pan, or in the microwave, until pliable. Scoop about 1 – 1 ½ c quinoa pilaf onto center of tortilla (don’t over fill or you will have a yummy mess!). Add diced tomato and lettuce if desired. Fold the two sides in towards the middle. Then roll, starting with the edge closest to you, using your hands to contain the filling. Place seam side down on plate and drizzle with chimichurri sauce. Serve with a side of guacamole!
Look at those bright greens!
[…] It is great on its own, spread on baguette slices, or squeezed into pasta sauces, soups, and my chimichurri sauce that I made last week! You’ll only need one head for this pasta sauce, but go ahead and roast […]