For 2 people

Preparation time: 5-10 minutes

Cooking time: 25 min

Ingredients:

• 2 corn tortillas
• 5 tablespoons of Quinoa
• 80 g of Pumpkin
• 5 tablespoons Chick peas
• 5 tablespoons of Red beans
• 4 Lettuce leaves
• 2 tablespoons Canola oil
• 1 chopped Onion
• 2 cloves of Garlic

Steps:

1. Cook the quinoa and kidney beans according to the instructions on the packet.
2. In a saucepan, heat the canola oil, adding the chopped onion and crushed garlic. Then add the chopped pumpkin. Cook over a low heat for 10-15 minutes.
3. Add the drained quinoa, kidney beans and chickpeas to the pan and sauté for a few moments. Season to taste.
4. When cooked, scoop the mixture onto the tortillas with the lettuce leaves and then roll into a burrito.

Tips:

This dish is devoid of gluten, so it can integrated into the diet of people with celiac disease. Moreover this burrito is totally vegan ☺