Fast-casual chain Chipotle Mexican Grill added quinoa this week to its New York City test kitchen. The high-protein plant-based option is part of a series of innovations new CEO Brian Niccol—who formerly helmed Taco Bell—plans to launch. “The quinoa is made with red and gold quinoa tossed with a little citrus juice, cumin, and freshly chopped cilantro,” Chipotle representative Chris Arnold told Business Insider. “We are recommending that [it is] added to a salad or in place of rice in another entrée.” In 2013, the chain debuted its vegan “Sofritas”—braised Hodo Soy tofu in a spicy tomato sauce—in San Francisco before expanding the offering nationwide. The addition of quinoa to nationwide menus will be based on consumer interest at Chipotle’s test kitchen.
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