Nikki is back this week for another guest blog! She is sharing her AMAZING recipe for a dairy-free, gluten-free, meat-free, and totally delicious burrito. Check it out!
Broccoli & Cashew Cheese-Quinoa Burrito
Here is a recipe from an amazing author and chef, Angela Liddon. She is known for using real whole food ingredients without sacrificing taste! This burrito is a bit of a twist on a broccoli and cheese casserole, the difference is: it’s protein-packed, gluten free, and has a delicious, creamy, dairy-free cheese sauce!
For the Cashew Cheese Sauce:
¾ cup raw cashews
½ cup unsweetened, unflavored almond milk
¼ cup nutritional yeast (optional) (this is a seasoning that adds a delicious nutty, cheesy flavor to foods)
1 ½ teaspoons Dijon Mustard
1 teaspoon white wine vinegar or lemon juice
¼ teaspoon onion powder
½ teaspoon fine-grain sea salt
For the Burrito:
1 cup uncooked quinoa
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
1 ½ cups diced sweet onions
Fine-grain sea salt and freshly ground black pepper
¾ cup diced celery
2 cups diced broccoli florets
3 to 4 tablespoons chopped oil packed sun-dried tomatoes, to taste
¼ teaspoon red pepper flakes (optional)
4 soft gluten free tortillas or large lettuce leaves
1. Make the cashew cheese sauce: place the cashews in a bowl and add enough water to cover. Soak the cashews for at least 3-4 hours, longer if you have time, drain and rinse cashews. (Don’t have time to soak your cashews? Boil in water for 5-10 minutes to soften!)
2. In a food processer or blender, combine the soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder and salt and process until smooth. The sauce should be very thick.
3. Make the burrito: Cook the quinoa according to the instructions. (1 cup of dry quinoa = 1 ½ cups water 15-17 minutes plus 5 minutes for steaming. This will make 3 cups of cooked quinoa. Cook with vegetable broth to enhance flavor!) Set aside.
4. In a large wok, heat the oil over medium heat. Add the garlic and onion and sauté for about 5 minutes until the onion is translucent. Season with salt and pepper.
5. Stir in the celery, broccoli, and sun-dried tomatoes, to taste. Sauté over medium-high heat until the broccoli is tender, 10-15 minutes.
6. Add the cooked quinoa and cheese sauce and stir to combine with the vegetables. Add red pepper flakes if desired. Cook until heated through, 5-10 minutes. Spoon the mixture onto the tortillas, wrap and serve. You can also grill or press the burrito before serving, if desired.
Nikki Demars is the Chiropractic Assistant at Peak Performance. She loves to help others find ways to improve their health, reduce stress, and lead a more positive life. She’s awesome in the kitchen and enjoys sharing her love for flavor-packed vegetarian and vegan cooking with others.
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