When it comes to making lunches (and dinners), I want something that is quick and healthy. And this wrap covers the bases.
Quinoa Vegetable Wrap
- 1/2 cup red quinoa
- 1/2 cup red pepper, chopped
- 1/2 cup green pepper, chopped
- 3/4 cup corn
- 1 tsp oregano
- 1 celery stalk, chopped
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Wrap add ins (for each wrap):
- 1/4 cup baby spinach
- 3-4 tbsp hummus
- 1 large whole wheat flour tortilla
In a small-medium sized pot, cook the quinoa with a pinch of sea salt on high heat until fully cooked, about 15-20 minutes. Once ready, drain and set aside.
In a large skillet, cook the red pepper, green pepper, corn, celery, oregano, sea salt and pepper with 2-3 tbsp of olive oil on medium heat. Cook for 8-10 minutes, stirring occasionally. Once cooked, set aside.
In a large bowl, add the quinoa along with the veggie mixture and stir to combine.
Assembling the wrap:
Take a large flour tortilla and spread the hummus evenly across.
Scoop about a half cup (or more) or the quinoa veggie mixture and add it to the tortilla.
Place the baby spinach on top of the quinoa mixture.
Fold up the wrap whatever way you prefer.
Slice in half and enjoy!
Have a great weekend!