Protein packed, delicious & topped with fun Mexican flavors! Your lunches and dinners are covered with Proper Good meals, so these make-ahead burritos have breakfast taken care of.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
1/2 cup Quinoa, uncooked (try Proper Good's Quinoa & Brown Rice Blend)
4 (10-inch) Whole Wheat or Flour Tortillas
1/4 cup Salsa
2 tbsp. Milk
1 tbsp. Fresh Cilantro, chopped
1/2 tsp. Ground Cumin
1/4 tsp. Salt
1/4 tsp. Crushed Black Pepper
(optional) 2 cups Fresh Baby Spinach
(optional) Scallions, chopped
1. In a small saucepan over medium high heat, bring 1/2 cup water to a boil. Add in the quinoa, lower the heat to a simmer, cover with a lid, and cook for 12-15 minutes, or according to package directions. Let it sit uncovered for 5 minutes, then fluff with a fork. Stir in the cumin and salt.
2. In the meantime, lightly grease a skillet with olive oil or butter over medium heat. In a medium-sized bowl, whisk together the milk and eggs until creamy, then pour into the warm skillet. Stir frequently until the eggs are set, about 4-6 minutes.
3. To make each tortilla, layer with 1/2 cup spinach leaves, 1/4 cup quinoa, one fourth of the scrambled eggs, 1 tbsp salsa, and fresh cilantro. Wrap up the burritos tightly, then cover with parchment paper and aluminum foil to refrigerate or freeze until ready to heat up.
Love Mexican flavors? Follow up with our Southwest Chili for lunch!
Lauren from A Bright Moment Co Food Blog created this amazing recipe!