Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos

Roasted Red Pepper, Pesto & Quinoa Breakfast Burritos

Servings: 4 Burritos

Heart Smart Lactose Intolerant Vegetarian
Recipe Directions
Nutrition Information


1/3 cup uncooked quinoa

2/3 cup water

2 handfuls organic spinach

2 tablespoons lemon juice

2 tablespoon olive oil

5 large basil leaves

1 tablespoon GO VEGGIE Parmesan

2 garlic cloves

water to thin, if necessary

6 eggs, beaten

1/2 cup diced roasted red peppers, from the can

4 whole wheat tortillas


Add water and quinoa to a medium pot and place over high heat. Bring to a boil, then cover, reduce heat to low and simmer for 15 minutes. After 15 minutes, fluff with a fork and remove from heat.

While the quinoa is cooking, prepare the pesto: In a food processor or high powered blender, add spinach, lemon juice, olive oil, basil, Go Veggie Parmesan and garlic. Process until smooth. Add a tablespoon or two of water if necessary. Add salt and pepper to taste. Once quinoa is cooked, stir in the pesto and set aside.

Grease a large nonstick pan with cooking spray and place over medium heat. Add in eggs and as eggs begin to cook on the edges, pull away from pan with a spatula or wooden spoon. Season with salt and pepper. Cook until no longer liquid-like. Immediately remove from pan and transfer to a bowl.

To make the burritos: Lay 1 tortilla out flat, add in 1/4 of scrambled eggs and 1/4 of quinoa mixture. Roll up burrito-style, tucking in ends as you go. Repeat with remaining burritos. Makes 4 burritos.