- 6
Ingredients
- 1 cup quinoa, rinsed
- 1/2 cup onion
- Olive oil spray
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon dried red pepper
- 1/4 teaspoon Chipotle Chili Powder
- 1 tablespoon cider vinegar
- 3 tablespoons tomato paste
- 1 1/4 cups water
- 1 tablespoon olive oil
- 1/4 cup chipotle salsa
- 2 Tablespoons non-dairy cream cheese (optional)
- 1/4 cup chopped cilantro
- 1 cup cheddar or pepper jack cheese (I used Daiya)
- 6 8" tortillas (whole wheat or corn for a GF option)
Preparation
Step 1
Preheat oven to 425. Spray saucepan with olive oil and add onion. Saute for 8 minutes, or until tender. Add rinsed quinoa, cumin, paprika, chili powder, onion powder, garlic powder, dried red pepper, chipotle powder, cider vinegar and tomato paste. Toss until seeds are covered.
Add water and bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove to heat and allow to sit covered for 5 more minutes. Add chipotle salsa, cilantro and cream cheese (if using) and heat over medium low until well combined (about 5 minutes)
Heat 1 tablespoon organic canola oil over medium high heat. Cook tortillas for two seconds per side (to soften)and then remove to paper towels to drain.
Place quinoa mixture on top of the tortilla. Sprinkle with cheese. Roll up and place on a cookie sheet, seam side down.
Bake for 10 minutes. Flip and bake an additional 5 – 10 minutes, watching closely to avoid burnin