23 November, 2019, 00:50

Quinoa Chorizo & Roasted Potato Burrito

Growing up in Tucson, chorizo wrapped tightly in a warm homemade tortilla was a Sunday morning treat. While there are plenty of options in the supermarkets for meatless chorizo, I struggle to find any that are organic, non-GMO, and made with all whole food ingredients.

Today’s Vegan Vixen goal: make as close to an authentic chorizo with the same flavor, spice, and texture as possible.

We’re using a short list of simple, easy to find ingredients.

Many refer to quinoa as a “perfect food”. A low calorie, gluten-free, and complete protein grain that tastes great, Quinoa was once a primarily South American crop that jumped in popularity and price since 2006. We now see the crop flourishing and producing high yields in U.S. states like Colorado, California, New Mexico, Oregon and Washington.

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Want the perfect homemade tortilla without lard, GMOs, or preservatives? La Tauna Tortilla Factory in Tucson produces Tucson’s only non-GMO tortillas made with organic flour and olive oil. Call in advance and ask for their non-GMO tortilla options in both white and wheat flours by the dozen.

If your weekend is too full to get your pots and pans out, I’ve confirmed with the owner and chef of Foodie Fleet that all of the whole ingredients in their chorizo are not only vegan but also completely non-GMO. They are currently on a hiatus, but once they return, you can frequently find them at the Heirloom Farmers Market. Follow Foodie Fleet on Facebook for weekly whereabouts.

Many thanks to Breckenfeld Family Growers, Desert Tortoise Botanicals, La Tauna Tortillas, Sleeping Frog Farm and Sunizona Farm for all contributing to this delicious meal!

Quinoa Chorizo

  • 1 cup quinoa*
  • 4 medium potatoes*
  • 2 cups homemade vegetable broth*
  • 1 tomato*
  • 1/3 cup onions*
  • 4 cloves garlic*
  • 1 tbsp red wine vinegar*
  • 2 tbsp aminos of choice* (I used coconut)
  • 2 tbsp homemade Sriracha chili sauce*
  • 1 tbsp mustard* (dry or prepared)
  • 2 tsp olive oil*
  • 1 tsp Mexican oregano*
  • 1 tsp paprika*
  • 1 tsp cumin*
  • 1/4 tsp liquid smoke*
  • 1 tsp sea salt
  1. Set aside thoroughly washed quinoa and liquid smoke.
  2. Dice potatoes into small cubes, toss in 1 tsp olive oil, a sprinkle of salt and bake on a baking sheet for 30 minutes at 375.
  3. Blend all ingredients into a sauce like consistency. Add quinoa and bring to a boil. Reduce temp to low and cover for 25 minutes.
  4. Remove from heat, add liquid smoke and cover for another 15 minutes to allow flavors to marinate and set.
  5. Fill warm tortillas with quinoa chorizo and baked potatoes, wrap and serve.

Jaime Hall is a Tucson based vegan, GMO-Free speaker, and healthy lifestyle advocate. Keep up with her at gmo-freetucson.org.

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