Quinoa + Broccoli + Cashew Cheese Burritos

Quinoa + Broccoli + Cashew Cheese Burritos

Serves: 4

This photo doesn’t do this meal justice by any means. While the burritos look a bit homely, I promise, they taste amazing!


Cashew Cheese Sauce:

  • 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


  • 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


Cashew Cheese Sauce

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


  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.

Variations & Notes:

  • Use large lettuce leaves, instead of tortillas, to make these gluten-free.

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