Yield: 2 wraps
LUNCH QUINOA WRAPS
I am always looking for more vegan or plant-based options, other than a cheese sandwich for lunch. This lunch quinoa wraps is a must do at home, easy and totally fulfilling. Definitely the type of lunch I like.
Ingredients
- 1 cup quinoa
- 2 cups water
- 10 sugar snap peas, (or mange-tout)
- 2 kale leaves, ribs removed
- 4 dried tomatoes
- 1 cup red cabbage
- 1 tbsp tahini paste
- 1 lemon juice
- Pepper and salt to taste
- 1 package of multigrain or gluten free wraps
Instructions
- Wash the quinoa and rinse it with clear water. Let it cook for 15-20 min, following the package instructions. Set on the side.
- Wash the sugar snap peas and cut them into half. Steam them for about 5-10 min if you want. You can also keep them raw.
- Cut the dried tomatoes into small pieces.
- Wash the kale, remove the ribs and cut it into small stripes.
- Wash the red cabbage and cut it into small stripes.
- Mix altogether in a large bowl the sugar snap peas, dried tomatoes, kale and red cabbage.
- Juice one small lemon in a small bowl, whisk it well with tahini paste until smooth (using a whisker) and add some pepper and salt to taste. Pour it into the large mixing bowl, with the vegetables.
- Add the quinoa to the large bowl too and mix well with a wooden spoon.
- Take one wrap, put the quinoa salad in the middle and roll it together. Eat it straight away or wrap them with waxing paper and store them in an airtight container.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!