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Quinoa Burritos with Tahini Sauce

Quinoa Burritos with Tahini Sauce

Here’s an amazing dish that’s portable and chock full of good flavours and ingredients. The combination of cooked quinoa, rice, and shredded vegetables is perfect for a mountain-biking expedition, backyard picnic, or the beach. It’s well worth the effort. The filling can be made ahead and refrigerated for several days. Wrap in a burrito and you’re ready to pack ’em up!



Tips

Stay hydrated with water laced with fresh lime—the perfect accompaniment to these tasty and nutritious burritos. Keep your food fresh. Pack a frozen water bottle with your meal. It’s great for sipping as it melts—and keeps your food cold too!

Serves 6.
Ingredients:

Salad Filling:
1 cup (250 mL) cooked quinoa
Dashes of sea salt
3/4 cup (180 mL) wild rice
1/2 cup (125 mL) finely shaved red cabbage
1/4 cup (60 mL) finely shaved red onion
1/2 unpeeled English cucumber, cut into matchstick-size pieces
1 red, yellow, or orange bell pepper, seeded and cut into thin matchstick pieces
1/2 cup (125 mL) minced fresh herbs such as parsley, mint, and dill
1/4 cup (60 mL) chopped walnuts, toasted

Tahini Sauce:
2 Tbsp (30 mL) tahini paste
2 Tbsp (30 mL) water
1 Tbsp (15 mL) freshly squeezed lemon juice
1 garlic clove, smashed and minced
1/4 tsp (1 mL) sea salt
Pinches of cayenne pepper
6 brown rice tortilla wraps, about 10 in (26 cm) in diameter

Directions:
In a saucepan with 3 cups (750 mL) boiling, lightly salted water, cover and simmer wild rice until tender and most grains are split, about 45 minutes. Drain thoroughly.
In large bowl, place cooked quinoa and wild rice along with cabbage, onion, cucumber, and bell pepper.
In small bowl, combine sauce ingredients and whisk until emulsified. Drizzle over salad filling and gently fold in along with minced herbs and walnuts. Add more lemon juice if you wish. Can be refrigerated in airtight container for up to 3 days.
To assemble burritos, place a ladleful onto tortilla wrap and fold up, envelope-style. Tightly wrap and tuck into sealed portable container for trekking.

Recipe sourced and modified from alive.com

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