Broccoli and Cashew Cheese Burrito
Broccoli and Cashew Cheese Burrito
This wrap is a favorite in our family. The inspiration for it comes from the recipe, Broccoli & Cashew Cheese-Quinoa Burrito in Angela Liddon’s wonderful vegetarian cookbook, Oh She Glows, page 159.
Total Time
30 min
Servings
4 - 5 servings
Ingredients
Nut Sauce
- 1/2 c raw almonds
- 1/2 c raw cashews
- 1 c water
- 2 t Dijon mustard
- 1 clove garlic
- 1/2 t salt
- 1 t lemon juice
- 1 t lemon zest
Filling
- 1 c quinoa
- 1 1/2 c vegetable broth
- 2 t olive oil
- 1-2 cloves garlic (can sub one black garlic clove for one of the two)
- 1 1/2 c diced sweet onion
- 1/2 c diced celery
- 1 c diced water chestnuts
- 2 1/2 c finely diced broccoli tops - if you use the stem, peel first and then mince
- 4 T tomato bruschetta
- Optional - 1/4 t adobo
- Four soft tortilla or pita pockets
Instructions
Nut Sauce:
- Put cashews in bowl with enough water to cover and let soak for 1 or more hours.
- Once softened, place all ingredients for the nut sauce in a blender and pulse until it is smooth and spreadable.
- Cook the quinoa in 1 1/2 c vegetable broth for 15 minutes. Let stand for 10 min.
- Sauté the onion and garlic in olive oil until softened.
- Add broccoli, celery and bruschetta; cook over medium heat for 10-15 minutes.
- Add diced water chestnuts, quinoa and nut sauce and stir well. Adjust the seasonings. I sometimes add adobo to taste.
- Fill the pita or wraps and serve.