Chlorella Broccoli Quinoa Burritos

Love Mexican food? You will totally adore this twist on tasty burritos - bursting with flavour and packed with goodness that won’t leave you feeling like you’ve eaten a sombrero!

  • Ideal for a happy tummy as Organic Burst Chlorella helps benefit good gut bacteria.
  • Perfect lunch to help your concentration and energy with B Vitamins from the nutritional yeast.
  • Quinoa is an awesome rice alternative -ideal for avoiding blood sugar spikes.
  • Ideal for a take out alternative to share with family and friends that wont leave you feeling bloated after.


For the dressing:

  • ¾ cup raw cashews, soaked
  • 2 teaspoons Organic Burst Chlorella powder
  • 1 clove garlic
  • ½ cup unsweetened almond milk
  • ¼ cup nutritional yeast
  • 1 ½ teaspoons Dijon mustard
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon onion powder
  • ½ teaspoon Himalayan or sea salt

For the burrito:

  • 1 cup uncooked quinoa
  • 2 teaspoons olive oil
  • 1 clove garlic, minced
  • 1 ½ cups diced yellow onions
  • ¾ cup diced celery
  • 2 cups diced broccoli florets
  • 3 – 4 tablespoons sun dried tomatoes
  • ¼ teaspoon red pepper flakes
  • 4 soft gluten-free tortillas
  • Salt and pepper to taste


  1. Make the dressing. Put all ingredients in a food processor. Blend until smooth.
  2. Make the burrito. Cook the quinoa. Set aside.
  3. In a large wok or pan, heat the oil over medium heat. Add garlic and onion, sauté for about 5 minutes, until onion is translucent. Season with salt and pepper.
  4. Stir in the celery, broccoli, and sun-dried tomatoes, until broccoli is tender. 10 – 15 minutes.
  5. Add cooked quinoa and the sauce. Stir to combine with the vegetables. Add red pepper flakes. Cook for another 5 – 10 minutes.
  6. Spoon the mixture onto tortilla wraps and serve.

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