Quinoa + Broccoli + Cashew Cheese Burritos

• 3/4 cup raw cashews
• 1 clove garlic
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 1 1/2 tsp dijon mustard
• 1 tsp white wine vinegar or lemon juice
• 1/4 tsp onion powder
• 1/2 tsp sea salt

Burritos:

• 1 cup uncooked quinoa
• 1 tsp olive oil
• 1 clove garlic, minced
• 1 1/2 cups sweet onion, diced
• 3/4 cup celery, diced
• 2 cups broccoli florets, diced
• 4 tbs sun-dried tomatoes, chopped
• 1/4 tsp red pepper flakes
• sea salt and pepper
• 4 whole wheat flour tortillas or large lettuce leaves

Directions:

Cashew Cheese Sauce

1. Combine all ingredients in a high-powered blender, such as a Vitamix.
2. The sauce should be very thick.

Burritos

1. Cook the quinoa as directed.
2. In a large skillet or pot, heat the oil over medium heat. Add the onion and garlic and saute for approximately 5 minutes, until the onion is translucent. Season with salt and pepper.
3. Stir in the celery, broccoli, and sun-dried tomatoes.
4. Saute over medium-high heat until the broccoli is tender, 10-15 minutes.
5. Stir in the cooked quinoa and cheese sauce.
6. Add red pepper flakes. Cook until heated through — approximately 5-10 minutes.
7. Heat the tortillas in a skillet or using a panini maker (30-45 seconds).
8. Spoon the mixture onto each tortilla, wrap, and serve.