Enjoy this Burrito recipe by @zazachef_cook.eat.repeat For this recipe, we are using Ancient Harvest Harmony Quinoa but you can use Ancient Harvest Traditional or Inca Red Quinoa depending on your preference or what you have on hand.
Enjoy this Burrito recipe by @zazachef_cook.eat.repeat For this recipe, we are using Ancient Harvest Harmony Quinoa but you can use Ancient Harvest Traditional or Inca Red Quinoa depending on your preference or what you have on hand.
1 Tbsp olive oil, divided
1 red bell peppers, thinly sliced
1 yellow bell peppers, thinly sliced
1 orange peppers, thinly sliced
1 green bell peppers, thinly sliced
1 large red onion, thinly sliced
1 cup Ancient Harvest Harmony Quinoa, cooked according to package instructions
1 pound of beef sirloin cook and cut in slices
¼ cup cilantro, finely chopped
Limes in quarter
3 jalapenos, sliced thinly (optional)
1 avocado thinly sliced
¼ cup cotija
Heat 1 teaspoon of olive oil in a medium pan over medium heat.
Add the onion and the bell peppers cook for 10 to 15 minutes, stirring occasionally, until caramelized. Turn heat down if browning too quickly. In a different pan (if you have one, if not use the same pan), heat 1 teaspoon of olive oil over medium heat and place the jalapenos and cook each side for a couple minutes leave in the pan until ready to use.
Meanwhile, cook quinoa according to package instructions. Keep covered once done.
Fluff quinoa with a fork and stir in cilantro, lime juice, and salt to taste.
Serve quinoa topped with onions, bell peppers, beef sirloin, jalapenos, avocado, cotija, limes
