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Mushroom and Quinoa Burritos

 

 

  • 1 1/2 cups prepared The Grain Market Quinoa
  • 1 pint of button mushrooms, finely chopped
  • 1 can pinto beans, rinsed
  • 1 red pepper, finely diced
  • 1 small onion, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tablespoons of cilantro, chopped
  • 1 jalapeno, finely chopped
  • 1 teaspoon Better Than Bouillon
  • 1 tablespoon taco seasoning
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 dashes of hot sauce
  • 1/2 lime
  1. In a large frying pan combine mushrooms, red pepper, onion, garlic, cilantro, jalapeno, bouillon, taco seasoning, cumin, salt, and pepper. Saute using a little dash of water as needed. 
  2. When vegetables are slightly cooked add lime juice, hot sauce, beans, and quinoa. Add more taco seasoning if needed. 
  3. To assemble burritos place 1 large heap of the quinoa mixture on a tortilla shell. Top with a dollop of sour cream, fresh avocado, fresh cilantro, and hot sauce. Roll and Enjoy!

 

 

 

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