Quinoa and Red Bean Burritos

Keeping with Annette's whole grain theme, here is a burrito option
that we had for dinner tonight that we liked.

Ingredients

• 1 cup quinoa (pronounced keen-wa, see Note)
• 2 teaspoons McCormick smoky sweet pepper blend (found in spice aisle)
• 1 can (15 ounces) red kidney beans, drained, rinsed and lightly mashed
• 1 1/2 cups jarred salsa
• 8 whole wheat tortillas
• 1 cup shredded Mexican-cheese blend

Directions

1. Place quinoa and pepper blend in a saucepan and cook following package directions (2 parts water to 1 part quinoa, boil water, add quinoa, cover and simmer about 15 minutes until soft and water is absorbed-same as rice). Once cooked, stir in beans and 1 cup of the salsa. I would eat this as a side dish without doing the burrito part, it's very similar in texture to Spanish rice, but the flavor is different. You can make it more/less spicy depending on the type and amount of salsa you use.

2. While quinoa is cooking, heat oven to 350°. Coat large baking sheet with nonstick cooking spray.

3. Heat tortillas in microwave for 45 seconds to soften. Place 1/2 cup of the quinoa mixture in center of each tortilla and fold like a package. Place seam-side down on baking sheet.

4. Lightly coat burritos with nonstick cooking spray and top with remaining salsa and cheese, dividing equally. Bake burritos at 350° for 12 minutes until heated through, with cheese melted. Serve with additional salsa.

Note: Quinoa is found in the rice and dried bean aisle of the supermarket. I found quinoa in the bulk grain bins at Giant-you know, where they sell granola, different rices, etc. You can also find it at natural food stores.

Recipe from February 2009 issue of Family Circle.