I’m Katzie Guy-Hamilton, the Director of Food and Beverage of Equinox Fitness, nationally recognized Pastry Chef and creative, and author of Clean Enough

Grains and Legumes: Green Quinoa Burrito

Grains and Legumes: Green Quinoa Burrito

Plant based without any mention- these burritos are craveable for all ages. 


I made these with my class at Goal4Kids where we did a session on rolling the perfect burrito (aways fold over and pull back to tuck in before continuing to roll) - wrapping in parchment for the perfect seal.  

This meal can be made in under an hour and requires a trip to the produce aisle and a nice large wrap, be it a whole wheat, coconut or almond meal tortilla. You can even steam collards to wrap this burrito in greens.

Everything is made with heart healthy avocado oil- high in omega 3 fatty acids and a perfect healthy fat for cooking.


Green Quinoa

2 cups Quinoa

4 cups Water

2 each Avocados

1 Bunch Cilantro

1/2 cup Scallions, sliced

1 Clove Garlic

1 Lime, Juice

2 Tbsp Avocado Oil

1/2 tsp Sea Salt

1. Bring water and quinoa to a simmer for 15 minutes until tender.

2. Mash avocado with garlic, whisk in salt, lime juice and oil.

3. Pick the leaves from the cilantro buch and chop until fine. Whisk into avocado.

4. Fold herb avocado dressing into the quinoa.


Black Beans

1 Pint Orange Cherry Tomatos

1 tsp Sea Salt

1 tsp Pepper

1 tsp Cumin

2 cans Organic Black Beans, drained and rinsed

1 cup Water

1/2 cup Scallions, minced

1. Bring the above ingredients to a simmer for 10-15 minutes, allowing the tomatoes to cook down.

2. Add scallions at the end of cooking


Spring Succotash

1 each Large Summer Squash

1 each Large Sweet Onion

2 each Large Bell Peppers

1 Pint Baby Portobello Mushrooms

2 Cloves Garlic

1/2 tsp Sea Salt

1/2 tsp Pepper

2 Tbsp Avocado Oil

2 Tbsp Apple Cider Vinegar

1. Slice squash into half moons, peppers into strips, slice mushrooms and dice onions.

2. Heat oil in a large skillet on medium high heat. Add minced garlic and vegetables.

3. Saute to caramelize on medium-high heat for 15 minutes.

4. Season with salt and pepper and add vinegar at the end to scrape the caramelized bits off the bottom of the pan.


Optional To Build:

Large Torilla Wraps

Diced Avocado tossed in Lime Juice

Shredded Organic Romaine Lettuce

Greek Yogurt

Shredded Organic Cheese


1. Assemble your favorite burrito and wrap well, tucking in the sides as you roll.

2 Wrap in foil and serve immediately or pack for lunch.