These Veggie Quinoa Burritos are an easy recipe that the whole family will love. They are a great way to sneak in veggies! Gluten Free/Vegan Option
Happy New Year. I’d like to welcome you to the Ritz Carlton for kids!
Oh, I mean my kitchen.
I’m pretty sure that my kids are some of the pickiest eaters out there. And I’m also sure that I am largely to blame.
In the last twelve years, I’ve become the accommodating mom that I swore I’d never be.
When I was a kid, it was eat your (mushy, gross) butter beans or get a spanking.
I didn’t want to be that mom either.
But somehow I’ve created food-fussy kids. (Food-fussy is a word by the way.)
Now, let me just say that I wouldn’t consider any of my kids to be difficult children.
I almost never take them out without getting some compliment on their behavior. They are happy, usually help out without complaining, have excellent manners and are extremely loving.
All in all, great kids.
But everything changes when we start talking about food. Oh sure, when they are refusing my latest creation they will say “no, THANK YOU” in the sweetest voice possible.
A small consolation to a mom who is worried about her kids getting enough to eat. (And consistently tough on my ego.)
You know the whole, “They will eat when they get hungry enough” thing? Um, yeah. Not at my house.
I’ll give you some examples of their food persnickety behavior just so you understand how much work it creates.
My oldest won’t touch pasta (except for mac n cheese), but my youngest loves it.
My youngest, on the other hand, won’t touch beans unless they are re-fried. And then only sometimes.[clickToTweet tweet=”Veggie Quinoa Burritos” quote=”Veggie Quinoa Burritos #glutenfree #quinoa”]
One likes white cheese. It’s only yellow for the other. Skye will only eat cheese if it is melted.
One likes brown rice, the other wild. Neither will touch their “brother’s rice”. Same goes for white and sweet potatoes. The only type of potato Skye will touch is a french fry. (Healthy, right?)
Alex won’t touch anything with any type of nuts. His brother won’t touch nuts every other day. Skye would live on cashews and almonds if I would let her.
Last month, the boys loved coconut yogurt. This month it is “gross”. The month before that it was a homemade chocolate avocado pudding. Skye wouldn’t touch either of them. (Typical toddler behavior, right? Did I mention that Alex is 12 and that little brother is only littler by 14 months? And Skye will be 4 in April.)
Oh, and my oldest only likes ONE brand of organic mustard. I have four other bottles in my fridge that I’ve got to try to find a way to work into recipes. So if anyone ever needs me to ship them a bottle…
I could go on all day here.
If you ask Alex what he wants the response will likely be something like this: “I’d like a Chick’n Bagel Sandwich with Gardein Tenders, not Scallopini. Toast the bagel, but not so it’s brown and make sure you remember to turn the Chick’n when you cook it so it doesn’t get soggy. Dad sets a timer to flip them at the perfect time. I’d like mustard but remember to use the mustard I like. On the side I’d like baby carrots and strawberries. Are the strawberries really fresh because I don’t want them mushy? If they are mushy, I’ll take a green apple.”
I’m guessing it is pretty clear why I’ve taught him to make his own lunches.
I kid you not. Boy, am I glad I had that conversation with him about asking for exactly what he wants?! (Thank God he’s not like this about anything else!)
Pizza night sounds easy, right? Especially since my freezer is always packed with frozen dough and sauce I’ve made.
Pizza night in my house means rolling out and preparing four completely different pizzas. God forbid my kids eat the same thing.
My oldest is by far the most difficult about food and will not touch red sauce on pizza. So for him I must prepare a Mexican pizza. My youngest loves plain cheese pizza but will not touch vegetables willingly and will refuse to eat if I try to do 1/2 his pizza and half someone elses. Even if there is absolutely nothing touching his pieces.
Skye will only eat Amy’s frozen pizza.
And my husband….well, since he handles all things technical around here, maybe it would be unwise to go there?
Something I’ve realized as of late is that I just can’t continue at the rate I’m going.
So instead, this year I’m going to be focusing on family meals that are versatile without too much effort. Because as picky as they are, they had to get it from somewhere and I’m not willing to sacrifice on taste. I’m also trying to find recipes where I can chop veggies up small and hope they aren’t noticed.
Today’s Veggie Quinoa Burritos are a perfect example.
They are a great way to sneak in veggies and easy to change up according to everyone’s tastes. No need to skip flavor for me because I can just use plain sour cream or yogurt for them.
It’s still not a perfect solution, but it’s progress.
It’s a WHOLE lot easier than having pizzas in the oven for 1 1/2 hours straight! 🙂
If You Like These Quinoa Burritos You May Also Like:
- Black Bean, Feta & Avocado Wrap with Avocado Tahini Sauce
- Black Bean Quinoa Burger
- Grilled Vegetable Quinoa WrapsQuinoa Burgers with Caramelized Onions and Chipotle Mayo
Veggie Quinoa Burritos
- 1 onion chopped
- 1 jalapeno seeded and minced (optional)
- ½ cup quinoa rinsed
- 4 cloves garlic minced
- 2/3 cup vegetable broth
- 1/3 cup sour cream OR Greek yogurt dairy or non-dairy
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons lime juice
- 1/8 tablespoon chipotle chili pepper powder optional
- 1 cup frozen organic corn thawed
- ¾ cup shredded zucchini
- ¾ cup chopped tomatoes
- 4 whole wheat or gluten free tortillas
- 1 cup Pepper Jack or Cheddar Cheese or Daiya
- For serving: Salsa and/or Guacamole optional
- Spray a medium saucepan with oil. Add onion and jalapeno and cook for 8 to 10 minutes, until tender. Add quinoa and garlic and sauté for one minute. Add vegetable broth and bring to a simmer. Reduce heat to low and cover. Cook for 30 to 35 minutes. Remove from heat and allow to sit covered for 5 more minutes.
- In a small bowl combine sour cream, cilantro, lime juice and chipotle chili pepper.
- Heat a large skillet over medium-high heat and spray with oil. Add corn and zucchini and cook for 2 minutes. Add tomatoes and cook for one additional minute. Remove vegetables from heat and wipe pan carefully with paper towels.
- Heat tortillas a few minutes per side. Spread with a thin layer of sour cream. Top with ¼ cup cheese, ¼ of the quinoa and ¼ of the vegetable mixture. Roll up using toothpicks to secure.
- Return skillet to medium heat and spray with oil. Add 2 burritos to pan and cook each side until browned.
This recipe was originally published November 2012, Updated January 2017