Broccoli and Cashew Cheese-Quinoa Burrito

I modified this recipe slightly by cutting the original 1 cup of Quinoa to 1/2 cup and adding a can of Pinto Beans slightly mashed.  We found these super yummy Spinach Tortillas that are gluten and dairy free by Rudis.

Broccoli & Cashew Cheese-Quinoa Burrito

Oh She Glows Cookbook by Angela Liddon – adapted

**I used less quinoa and added a can of pinto beans

**Involves soaking Cashews 3-4 hours

Cheese Sauce:

3/4         cup raw cashews

1            clove garlic

1/2         cup unsweetened, unflavored Almond Milk

1/4         cup nutritional Yeast

1 1/2      teaspoons Dijon Mustard

1            teaspoon white wine vinegar or lemon juice

1/4         teaspoon onion powder

1/2         teaspoon fine-grain sea salt

Burrito:

1/2         cup uncooked quinoa

1            15-oz. can pinto beans, drained and slightly mashed

1            teaspoon olive oil

1            clove garlic, minced

1 1/2      cups diced sweet onions

              salt and ground black pepper

3/4         cup diced celery

2            cups diced broccoli florets

3-4         tablespoons chopped, oil-packed sun dried tomatoes, to taste

1/4         teaspoon red pepper flakes

              dash or dashes of your favorite hot sauce to taste

4            soft gluten-free tortillas or large lettuce leaves

Cheese Sauce:  Place the cashews in a bowl and add enough water to cover.  Soak the cashews for at least 3-4 hours, preferably longer if you have time.  Drain and rinse the cashews.

In a food processor or blender, combine the soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, and salt and process until smooth.  The sauce should be very thick.

Burrito:  Cook the quinoa according to the instructions on pkg.

In a large pan or wok, heat the oil over medium heat.  Add the garlic and onion and sauté for about 5 minutes, until the onion is translucent.  Season with salt and pepper.  Stir in the celery, broccoli, and sun-dried tomatoes.  Saute over medium-high heat until broccoli is tender, 10-15 minutes.  Add cooked beans, and hot sauce to taste.  Stir to incorporate. 

Add the quinoa and cheese sauce and stir to combine with the vegetables.  Add red pepper flakes, if desired.  Cook until heated through, 5-10 minutes.  Spoon the mixture onto the tortillas, wrap and serve.