Quinoa Veggie Wrap
Total Time
30 mins
Prep Time
30 mins
Rating
5 out of 5 stars
(3)
Ingredients
4 servings
- 1 small red onion, thinly sliced
- White wine vinegar (enough to cover the onions in a jar)
- A few pinches of cane sugar and salt
- ½ cup pepitas
- 1 small garlic clove
- 1 cup chopped kale
- 1 cup chopped fresh basil
- Juice and zest of 1 small lemon
- ¼ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 cups cooked quinoa
- 2 small cucumbers, chopped
- 2 cups chopped kale
- ½ cup cherry tomatoes, sliced in half
- ⅓ cup Traditional ATHENOS Feta Cheese
- ¼ cup chopped chives
- ¼ cup pine nuts
- Extra-virgin olive oil, for drizzling
- Juice of ½ lemon, more to taste
- Sea salt and freshly ground black pepper, to taste
- Handful of fresh mint leaves
- 4 large whole grain tortilla wraps
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Preparation
Chef’s notes
Swap the spread. Use another type of pesto, or try the lemony white bean spread. Of course, hummus would be good too.
Vary the veggies. Use sliced roasted red peppers instead of the tomatoes, swap spinach for the kale, or add a few crisp radishes. Avocado would give it a delicious creamy bite!
Try another nut. Pine nuts are great, but if you have almonds, walnuts, or pepitas in your pantry, try them in this recipe!
Switch the salad. Use tabbouleh or kale salad as filling instead of quinoa salad.