Wednesday, April 23, 2014

Artichoke, Kale and Quinoa Burrito with Creamy Corn Sauce

Artichoke, Kale  and Quinoa Burrito
This recipe just goes to show that going through the fridge and cleaning things out can create great recipes.  I didn't have time to go to the store but our fridge was getting quite empty. For me, that usually means Mexican night! I was very weary about how these flavors would go together but the artichoke and corn were a great pairing.

I've been using the corn sauce ever since my new sister-in-law first made us dinner a few months ago. It is such a yummy sauce. Great for dipping as well as a topping for a main dish. These also go great with a little Cilantro Pesto!

Next time your fridge is getting low, don't decide to go out or grab take out ... clean out what's in the fridge and pantry to find your own new recipe! You'll surprise yourself.

Artichoke & Kale Burritos

Makes 2

1/3 c quinoa
2/3 c vegetable stock
3 oz cheddar cheese
1 c packed kale, chopped
6 artichoke hearts, chopped
1/4 onion, diced
1/2 medium zucchini, diced
1 garlic clove, minced
1/2 t cumin
1/4 t salt
1/2 t pepper
2-10 inch tortillas
Creamy Corn Sauce (recipe shown below)

To make quinoa, bring quinoa and stock to bowl. Cover and put on low heat. Once all the water is absorbed, the quinoa should be light and fluffy. Mix in cheddar cheese. Set aside.

Sauté onions, garlic and zucchini for 3-4 minutes. Add in kale, artichoke and spices. Cook until kale has wilted.

To assemble, lay out 2 tortillas. First divide the quinoa and cheese mixture and then top with the kale and artichoke mixture. Roll up tortillas. In the same pan that you cooked the veggies in, place the burrito (first seam side down). Cook until there is a nice golden crust. Flip over to get the crust on the top side. The bottom side should be sealed shut. Top with creamy corn sauce.

Artichoke, Kale  and Quinoa Burrito

Creamy Corn Sauce

3/4 c corn
1 T cilantro
1/4 c greek yogurt or sour cream
1 t jalapeno, diced
1 garlic clove, minced
1 t chili powder
1/2 t pepper
1/4 t salt
1/4 t oregano

Put all ingredients, reserving 1/4 c corn, into a bowl and blend with an immersion blender ... Use a food processor if you don't have one. Add in remaining 1/4 corn and mix it in by hand.

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