"What the What Wednesday?" and Quinoa Breakfast Burritos

So I'm sure you have all heard that breakfast is the most important meal of the day, but how many of you actually believe that or eat a substantial breakfast in the morning to start your day?  Are you the type of person that doesn't eat breakfast because you don't have time?  Maybe you start your day with your morning coffee or tea, only to realize at 9 or 10am that you are starving and so you just grab something "quick" to eat, which is usually full of carbs and no protein, only to leave you hungry again an hour later. 

Well you are in luck because this recipe is not only fast but super filling and it might even put a little pep in your step.  These are freezer breakfast burritos that can be made up for the week, making breakfast a cinch or can be made up the day of.  Whatever works for your lifestyle, just go for it. 

Quinoa breakfast burritos!  Yeah I know, you are probably thinking, "What? Quinoa was so last year!"  I just can't help it, I love this little superfood and love it even more at breakfast time.  Quinoa keeps your appetite satisfied through the morning because it is full of protein and fiber, making this a win win food for breakfast.

The main ingredients are pretty simple, plus you can add whatever else you would like, meat, veggies, etc.  I added green peppers for a little crunch and color.

 

Now that we have the ingredients, let's get started, first we make the quinoa.  Most important thing when making quinoa, RINSE IT FIRST!  

Even if the quinoa says it's been cleaned I still run it under water.  Quinoa has an outer coating that is removed during processing that is very bitter tasting, and if there are still traces of it on the grain than it too will be bitter tasting.  Run it under water in a fine mesh sieve, fill a bowl full of cold water and let it soak for about 3-5 minutes, pull the sieve from the water and rinse the quinoa once more for good luck.  Combine the quinoa and water in a medium saucepan and bring to a boil.  Cooking about 15 minutes or until tender.  I use the tricolor quinoa because the darker quinoa is a little nuttier tasting so it provides flavor but color as well. 

Add the eggs to the bowl and start whisking away.  

Singing, "Whisking it, just a little bit, I said whisking it just a little bit" until there's not yolks in tact.

Add the olive oil to the saucepan and add your green peppers.  

If you don't like green peppers, add a vegetable of your choice.  Zucchini? Mushrooms? Diced Sweet potatoes? Spinach?  The possibilities are endless.  The time of the cooking for the vegetables will vary depending on which one you choose but this gives you ideas.  

After a couple minutes of cooking add in your eggs.  Let them cook about a minutes and start scraping the bottom of the pan to prevent burning.  

 

Burnt eggs are not tasty!  Set eggs aside when done.

By this time I'm sure the quinoa is close to being done, remove from heat, and drain off any excess water.

Lay the tortillas out on the counter.  I used Mission multi grain wraps but use what you want.  I do love soft and fluffy flour tortillas but decided to go with these because they have 6g of fiber and have a great taste. 

Divide the mixture between the 12 tortillas. 

Don't they look pretty?  We eat with our eyes, so why shouldn't we always have food that's pretty.

Fold in the sides of the burrito and wrap it up.  

Seal them in Press'n Seal.

Freeze for later use. 

In the morning all you have to do is put the burrito in the microwave for 1 1/2 - 2 minutes, let it cool a little, take out of wrapper, and ENJOY!  

Now who doesn't have time for that in the morning?

Man I love breakfast!  Hopefully you enjoy these as much as I do! 

-Cool


Quinoa Breakfast Burritos
serves 12

1/2 c. Uncooked Quinoa, rinsed
1 c. Water
1 tbsp. Olive Oil
1 green pepper, diced
12 eggs, beaten
12 large flour tortillas
1 c. shredded sharp cheddar cheese
3/4 c. salsa

Combine the quinoa and water in a medium saucepan and bring to a boil.  Cover, reduce heat, and simmer for about 15 minutes.  Remove from heat, drain off any additional water if needed, and set aside.  In a medium bowl add eggs and whisk until well beaten.  In a large skillet over medium heat add olive oil and cook green peppers for 2 minutes.  Pour in eggs and scramble until they have set and set aside.  Place your torillas on a clean surface.  Divide eggs, quinoa, cheese, and salsa between all the tortillas.  Fold over the sides of each tortilla and roll up to form a burrito.  Wrap individually in Press N Seal wrap and place in a large freezer bag.

To reheat: Place the burrito, with the wrapper on, and microwave for 1 1/2 - 2 minutes or until hot.  Let the wrapper cool down before removing and enjoy!