Going back to my lovely Latin America to get inspired by a classic Mexican dish “Burrito”!
Wanted it to be low carb so I swapped the rice for quinoa and the tortillas for spring greens and the final results is an explosion of flavours and textures!!! Served with turmeric yogurt dip!!!
🥰🌯💃😊💙🍀
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#recipedeveloper #healthyfood #SumSanos #fusioncuisine #glutenfree #veganoption #proteinpower #chef #mindfuleating #creativity #smallchanges
#lovewithoutdepending #gratitude
RECIPE
1 chicken breast cooked in water
100g of cooked quinoa
Spring greens leaves
1 onion
2 cloves of garlic
1 can of butter beans (you can use any kind of beans)
1 grated carrots
6 baby plum tomatoes
1 bunch of chopped parsley (you can use cilantro/coriander)
1 Tbsp of extra virgin olive oil unrefined (any oil will do)
1 Tbsp of smoked paprika
1/2 Tbsp of cumin powder
Salt and pepper to taste
For the dipping sauce
1/2 cup of natural yogurt (Greek Style)
1 tsp of turmeric
1 tsp of lemon juice
1 Tbsp of extra virgin olive oil unrefined
Salt to taste
Add the oil in to a sauce pan with chopped onions and minced garlic. Cooked until golden brown then add all the other ingredients. Mix it all well. It won’t take more than 10 minutes to cook.
Now you can prepare the spring greens leaves. Wash it individualy under cold water. If possible dry it with a kitchen towel. Place it on top of a chopping board and remove the hard part of the stem as you see on the picture below.
Place the spring greens leave on a flat surface and add the quinoa first and then the mixture.
Don’t worry about the gap left from the stem removed. It will ok to roll.
Gently press it, but make sure you roll it firmly!!!
Ready to serve and enjoy this delicious, low carb, super protein power Burrito!!!
Much love and gratitude!!!
Nai 🙂 x
Mindful Nutrition 4u 