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Broccoli and Cashew Cheese-Quinoa Burrito
Ingredients
  • subheading: Cheese Sauce:
  • ¾         cup raw cashews
  • 1            clove garlic
  • ½         cup unsweetened, unflavored Almond Milk
  • ¼         cup nutritional Yeast
  • 1 ½      teaspoons Dijon Mustard
  • 1            teaspoon white wine vinegar or lemon juice
  • ¼         teaspoon onion powder
  • ½         teaspoon fine-grain sea salt
  • subheading: Burrito:
  • ½         cup uncooked quinoa
  • 1            15-oz. can pinto beans, drained and slightly mashed
  • 1            teaspoon olive oil
  • 1            clove garlic, minced
  • 1 ½      cups diced sweet onions
  • salt and ground black pepper
  • ¾         cup diced celery
  • 2            cups diced broccoli florets
  • 3 to 4         tablespoons chopped, oil-packed sun dried tomatoes, to taste
  • ¼         teaspoon red pepper flakes
  • dash or dashes of your favorite hot sauce to taste
  • 4            soft gluten-free tortillas or large lettuce leaves
Steps
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