Burrito in a Jar
In honour of National Burrito Day, here is a healthy Remix recipe of the infamous burrito. No, it's not an April Fool's joke! Spicy vegan burrito in a jar. Easy to grab on the go.
Ingredients
Cilantro and Lime Quinoa
- 1/2 cup quinoa
- 1/2 tbsp fresh lime juice
- 1/4 tsp lime zest
- 2 tbsp finely chopped cilantro
- 1/2 cup water
- 1/2 cup coconut milk
Pico De Gallo
- 1 small Firm Roma tomatoe
- 1/4 cup finely chopped red onion
- 1/2 tsp scotch bonnet pepper
- 1/2 tbsp fresh lime juice
Guacamole
- 1 ripe avocado
- 1 tsp fresh lime juice
- 1/2 tbsp finely chopped red onion
- 1/2 tbsp finely chopped cilantro
Notes
Rinse quinoa in cold water and bring to a boil in water and coconut milk. Cook until quinoa is translucent and to desired texture.
Once cooled mix in, lime juice, zest and cilantro. Set aside.
Pico De Gallo
Dice tomatoes and add finely chopped red onions, scotch bonnet pepper and lime juice. Mix together and set aside.
Guacamole
Scoop out avocado, mash and add lime juice, red onion and cilantro. Set aside.
Place 1 tbsp of olive oil in skillet and saute garlic until translucent. Add green onions, black beans and corn and season with cayenne pepper and salt. Saute for an additional 5 minutes.
Fill your jar with layers of quinoa, black beans and corn, pico de gallo and top with guacamole!
I added a second layer of quinoa to up my carbs and protein after my workout!
Substitutions:
You can use brown rice instead of quinoa.
Add-ons
For additional vegan protein punch and added texture you can top a layer of crispy baked tofu.
