Description
A vibrant celebration of flavors and textures, these Quinoa Veggie Wraps are packed with nutritious ingredients and perfect for any occasion.
Ingredients
Scale
- 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
- 1/2 cup pepitas
- 1 small garlic clove
- 1 cup chopped kale
- 1 cup chopped fresh basil
- Juice and zest of 1 small lemon
- 1/4 teaspoon Dijon mustard
- 1/4 cup extra virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 cups cooked quinoa
- 2 small cucumbers, chopped
- 1/2 cup cherry tomatoes, sliced in half
- 1/3 cup Traditional ATHENOS Feta Cheese
- 1/4 cup chopped chives
- 1/4 cup pine nuts
- Extra virgin olive oil, for drizzling
- Juice of 1/2 lemon, more to taste
- Handful of fresh mint leaves
- 4 large whole grain tortilla wraps
Instructions
- Pickled Onions: In a jar, place the thinly sliced red onions. Cover them fully with white wine vinegar and add a few pinches of cane sugar and salt. Let them chill for at least 1 hour or overnight.
- Making the Pesto: In a food processor, pulse together pepitas and garlic until they form a rough paste. Add in your kale and basil, pulsing until evenly mixed. Squeeze in the lemon juice and zest, then add Dijon mustard and a few generous pinches of salt and pepper. With the food processor running, add the olive oil in a slow stream until everything is emulsified into a vibrant green pesto.
- Toss the Filling: In a large bowl, combine cooked quinoa, chopped cucumbers, kale, cherry tomatoes, feta cheese, chives, and pine nuts. Drizzle with olive oil and lemon juice, sprinkling in extra salt and pepper to your liking. Toss the mixture well and set aside.
- Assemble the Wraps: On each whole grain tortilla, spread a generous scoop of the quinoa mixture. Top it off with a dollop of kale pesto and a few pickled onions. Sprinkle fresh mint leaves on top for an aromatic finish. Wrap it up tightly, cut in half if desired, and enjoy!
Notes
Fresh ingredients are key! You can substitute the feta with vegan cheese or omit it for a dairy-free version. Store the wraps in the fridge for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 30mg