Chile Quinoa Breakfast Burritos
Spicy Avocado and Orange Salad
Ingredients
- 1 cup water
- ½ cup quinoa, rinsed and drained
- ¼ cup salsa
- 4 eggs
- 2 Tbsp milk
- ⅛ tsp salt
- Nonstick cooking spray
- ½ cup shredded Mexican four-cheese blend (2 oz)
- 1 (7-oz) can whole green chile peppers, drained
- 4 (10-inch) flour tortillas
- Pickled jalapeño slices and/or chopped fresh cilantro
Instructions
- In a small saucepan bring the water and quinoa to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or until water is absorbed. Remove from heat. Stir in salsa.
- In a bowl whisk together eggs, milk, and salt. Coat an 8-inch nonstick skillet with cooking spray; heat over medium. Pour in egg mixture; cook, without stirring, until mixture begins to set. Continue cooking, lifting and folding egg mixture until cooked through, but still glossy.
- Cut into four portions in skillet; sprinkle with cheese. Lay whole chile peppers flat on tortillas just below centers. Top with quinoa mixture and eggs; roll up tortillas. If desired, toast burritos in a dry skillet over medium until light brown and crisp. Serve with additional salsa and jalapeño slices and/or cilantro.
Side Dish Ingredients
- 2 Tbsp olive oil
- ¼ to ½ tsp crushed red pepper
- 4 oranges
- 2 ripe avocados, halved, seeded, peeled, and cut into wedges
- 1½ cups torn baby arugula
- ⅓ cup coarsely chopped almonds, toasted
- 1 Tbsp lemon juice
Side Dish Instructions
- For chile oil, in a small skillet heat oil over medium. Add crushed red pepper; cook 1 minute or until fragrant. Let cool.
- Using a paring knife, cut a thin slice from both ends of 1 orange. Place a flat end on a cutting board and cut away zest and white part of rind. Working over a bowl to catch juices, cut between membranes to remove orange sections into the bowl. Repeat with remaining oranges.
- Place orange sections and juices on serving platter. Add avocado wedges, arugula, and almonds. Drizzle with chile oil and lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
432
|
287
|
719
|
| Fat (g) | 15 | 22 | 37 |
| Sat. Fat (g) | 6 | 3 | 9 |
| Protein (g) | 20 | 5 | 25 |
| Carb (g) | 54 | 24 | 78 |
| Fiber (g) | 5 | 9 | 14 |
| Sodium (mg) | 937 | 8 | 945 |
Better Homes and Gardens Meal Plan
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