Broccoli & Cashew Quinoa Burrito

I was surprised at how much I enjoyed this recipe. This version is based on a recipe I discovered in my new favorite cookbook: The Oh She Glows Cookbook by Angela Liddon. (You can find it on or at Barnes and Noble.) I pretty much followed the recipe as it is written but added in a bit of my own flair. Corey and I took this dish to a dinner party without trying it first. I was a bit nervous about the cashew sauce aspect but it met with a resounding “Yummmm.” The recipe list might look overwhelming but the recipe itself is super easy.

In the recipe book the sauce is called cashew-cheese sauce but we both decided it is better to label things as they are instead of pretending that they are something that you miss or no longer enjoy. The sauce has a great flavor in its own right but calling it a cheese substitute does both the sauce and cheese a disservice. So on my blog, I am just going to call it cashew sauce. Enjoy.


(image taken from The Oh She Glows Cookbook)

Broccoli & Cashew Quinoa Burrito (adapted from The Oh She Glows Cookbook)

Serves 4-5

  • 1 pkg of tortillas (or large lettuce leaves)

Cashew Sauce

  • 1 cup raw cashews (soaked overnight-or for a few hours)
  • 1 clove garlic
  • 1/2 cup almond milk (or any non-dairy alternative)
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp Dijon mustard
  • 1 tsp white wine vinegar or lemon juice
  • 1/4 small onion (or 1/4 tsp onion powder
  • 1 tsp flaked sea salt (or 1/2 tsp regular salt)
  • 1/2 tsp ground pepper


  • 1 cup uncooked quinoa (or quinoa/rice mixture or whatever grain you like)
  • 2 tsp olive oil
  • 1 garlic clove, minced
  • 1 1/2 cups onion, chopped (about 2 small onions)
  • 3/4 cup finely sliced celery (about 2-3 stalks)
  • 2 cups diced broccoli florets (chopped into small pieces)
  • 4-5 oil soaked sun-dried tomatoes, chopped (about 4-5 tbs)
  • 1 roasted red pepper, chopped (make your own for use from a jar)
  • 1/3 cup chopped fresh basil
  • fresh greens (I like baby spinach but you can use what you like)
  • Salt and pepper to taste

Note: You can add in any veggies you like so feel free to switch up the ingredients depending on what you have in your fridge.

  1. Make the Cashew Sauce: In a food processor or blender, combine all the Cashew Sauce ingredients and blend until smooth. The sauce will be quite thick and can keep in an air-tight jar in the fridge for 4-5 days.
  2. Place the dry quinoa in a sauce pan with 2 1/4 cups of water and a pinch of salt (or a bouillon cube for more flavor). Cover, bring to a boil, reduce heat and let simmer until water is all gone (about 15 minutes).
  3. In a large pan heat the oil over medium-low heat. Add the onion and garlic and let sauté until the onions are translucent, stirring occasionally. Add in some salt and pepper to season.
  4. Stir in the celery, broccoli, and sun-dried tomatoes. Cook until broccoli is bright green but still a bit crisp.
  5. Add chopped roasted peppers, quinoa, and Cashew Sauce and mix.
  6. Cook until heated through. Stir the basil into the mixture.
  7. Turn oven to 350 F or 140 C and heat up the burrito wraps until they are warm (keep an eye on them and don’t let them crisp). This should only take a few minutes.
  8. Spoon mixture onto tortillas, add some fresh greens and whatever other condiments you like (salsa, etc). Fold the burrito and serve. You can also grill or press the burrito if you like.

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