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Breakfast burritos with quinoa and kale from Debbie Adler's cookbook, Sweet, Savory & Free.

Quinoa & Kale Breakfast Burritos from Sweet, Savory & Free

Gluten-free Quinoa & Kale Breakfast Burritos from Debbie Adler's, Sweet, Savory & Free Cookbook. Enter the giveaway to win a copy!
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 Burritos


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1/2 yellow onion diced
  • 2 tablespoon coconut aminos
  • 1 teaspoon ground cumin
  • 1 teaspoon fresh rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 kale leaves stemmed and roughly chopped
  • 1 tablespoon tapioca flour
  • 1 tablespoon chia seeds ground (I use a coffee grinder)
  • 1 medium yam peeled and shredded
  • 1/2 yellow onion diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon water
  • 1 medium ripe avocado peeled, pitted, and diced
  • 6 cherry tomatoes seeded and diced
  • 1 clove garlic minced
  • 1 small jalapeno minced
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 cup fresh cilantro finely chopped
  • 1/2 teaspoon ground cumin
  • 6 gluten-free tortillas


  • Preheat the oven to 425°F. Line a 15x13-inch baking sheet with parchment paper.
  • Add the quinoa to a small pot over high heat. Toast the quinoa until it is fragrant, about 1 minutes. Add the water and bring to a boil.
  • Lower the heat, over the pot, and let simmer until the water is absorbed, about 15 minutes.
  • Heat the onion in a medium skillet over medium heat and stir until fragrant, about 1 minute.
  • Add the coconut aminos, cumin, rosemary, thyme, salt, black pepper, and kale to the skillet and cook, stirring occasionally, until the kale is tender and bright green and the spices are fragrant, about 2 minutes.
  • Add the mixture from the skillet to a food processor, along with the cooked quinoa, tapioca flour, and chia seeds, and pulse until the mixture comes together but still has texture.
  • Form small patties, about 2 tbsp each, with your hands and flatten them a little more as you place them on the prepared baking sheet.
  • Bake the patties until they are a light golden brown and the outside is crisp, about 20 minutes. Flip the patties halfway through baking.
  • Heat the shredded yam in a medium saute pan over medium heat, along with the onion, salt, and black pepper. Add the water and stir to combine. Cook and stir occasionally until the yams are tender, about 10 minutes.
  • Add the avocado, tomatoes, garlic, jalapeno, lime juice, cilantro, and cumin to a medium bowl and stir to combine.
  • To assemble the burritos, warm a tortilla in a medium skillet over medium heat on both sides for about 30 seconds. Fill the tortilla with 2 or 3 quinoa & kale patties, some hash browns, and a spoonful of guacamole in the lower middle of the tortilla. Then tuck in the right and left sides, and roll the tortilla away from you to make your burrito. cut in half and serve. Repeat with the remaining tortillas.