Broccoli and Cashew Cheese Burrito

Ingredients

• 1/2 c raw almonds
• 1/2 c raw cashews
• 1 c water
• 2 t Dijon mustard
• 1 clove garlic
• 1/2 t salt
• 1 t lemon juice
• 1 t lemon zest
• 1 c quinoa
• 1 1/2 c vegetable broth
• 2 t olive oil
• 1-2 cloves garlic (can sub one black garlic clove for one of the two)
• 1 1/2 c diced sweet onion
• 1/2 c diced celery
• 1 c diced water chestnuts
• 2 1/2 c finely diced broccoli tops - if you use the stem, peel first and then mince
• 4 T tomato bruschetta
• Optional - 1/4 t adobo
• Four soft tortilla or pita pockets
• Put cashews in bowl with enough water to cover and let soak for 1 or more hours.
• Once softened, place all ingredients for the nut sauce in a blender and pulse until it is smooth and spreadable.
• Cook the quinoa in 1 1/2 c vegetable broth for 15 minutes. Let stand for 10 min.
• Sauté the onion and garlic in olive oil until softened.
• Add broccoli, celery and bruschetta; cook over medium heat for 10-15 minutes.
• Add diced water chestnuts, quinoa and nut sauce and stir well. Adjust the seasonings. I sometimes add adobo to taste.
• Fill the pita or wraps and serve.