Sunday 17 December 2017

Quinoa, pumpkin and mushroom burrito

Burritos get a modern twist in a cookbook that celebrates Mexican street food

Sea bass burrito
Sea bass burrito
Death by Burritos cover

Burritos get a modern twist in a cookbook that celebrates Mexican street food


200g pumpkin, peeled, deseeded and cut into 2cm cubes

4 tbsps olive oil

12 small Portobello mushrooms

Garlic cloves from 1 bulb of garlic, crushed

1 large onion, cut into eighths

1 red pepper, deseeded and quartered

150g quinoa

300ml water

A pinch of ground nutmeg

100g baby spinach

4 large wheat tortillas

25g fresh thyme, chopped

Quinoa, pumpkin and mushroom burrito


Heat the oven to 180°C/350°F/gas mark 4.

Put the pumpkin into a bowl and drizzle with 2 tablespoons of the oil. Transfer the pumpkin to a large roasting tin and roast in the oven for 20 minutes.

Meanwhile, peel the mushrooms (this improves the texture in the final burrito as they can be a bit tough otherwise). Put them in a bowl with the garlic, onion and red pepper and add the remaining oil, then toss until coated.

When the pumpkin has cooked for 20 minutes, add the mushroom mixture to the roasting tin, stir everything together and roast for a further 25 minutes.

Meanwhile, put the quinoa and the water into a pan and bring slowly to the boil. Cook without stirring for 15 minutes, or until all the water has been absorbed. Once cooked, remove the quinoa from the heat and stir in a very small amount of nutmeg, just enough to get a hint.

While it is still warm, stir in the baby spinach and let it wilt a little.

Warm the tortillas in a dry frying pan for about 20 seconds on each side. Add a layer of quinoa, top with the roasted vegetables and sprinkle over the fresh thyme, then roll into burritos.

This recipe first appeared in 'Death by Burrito' by Shay Ola. Photo by Chris Terry.

Irish Independent

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