Korean Broccoli Burrito

Add the quinoa speckled rice, 1 cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 12 to 15 minutes.

Cut the broccoli florets into bite-sized pieces. Peel and grate or mince the garlic. Roughly chop the kimchi. Zest and halve the lime, and cut half into wedges.

In a medium bowl, whisk together just 1 tbsp lime juice, sour cream, and as much of the gochujang as you’d like. Taste the gochujang crema and adjust seasoning with salt as necessary.

Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the cut broccoli florets and cook, undisturbed, until well browned and charred in places, about 3 to 5 minutes. Add the minced garlic, tamari, and mirin, and toss to coat. Cook until most of the liquid has evaporated, less than 1 minute.

Once the rice is cooked, add the lime zest and stir to combine. Lay the whole wheat tortillas on a clean work surface and spread each with 1 tbsp of the gochujang crema. Top with quinoa speckled rice, broccoli, kimchi, baby spinach, and peanuts. Carefully roll the burritos, tucking in the sides as you go.

Wipe the skillet clean and return to medium heat with 2 tsp vegetable oil. Once hot, add the burritos, seam side down, and cook until golden brown, about 1 to 2 minutes per side. Cut the Korean broccoli burritos in half and serve with the remaining gochujang crema for dipping and lime wedges.