Just a quick note today to bring you a healthy vegetarian lunch idea. These quinoa wraps have all the flavors of a Greek salad, plus chickpeas for additional protein. They’re quite tasty, and it’s easy to prepare the components ahead of time so that you can quickly put the wrap together each morning!
Mediterranean Quinoa Wraps
A Messy Kitchen original
Ingredients
- 1/2 uncooked cup quinoa
- 1 cup vegetable broth
- 1 tbsp tahini
- 1 cup grape tomatoes, halved
- 1 cup diced cucumbers
- 10 kalamata olives, diced
- 1 15oz can chick peas, drained and rinsed
- 4 oz feta cheese
- 1/2 cup chopped cilantro
- 2 cups arugala
- lemon juice
- 1 tbsp olive oil
- salt and pepper, to taste
- Hummus
- tortilla wraps
Directions:
1. Bring quinoa and broth to a boil in a small to medium sauce pan. Cover with lid and reduce to a simmer for 10-15 minutes. Turn off heat. Stir in tahini and allow quinoa to cool.
2. Once cooked, transfer to a large bowl and toss in the next six ingredients, through cilantro. Add salt and pepper to taste.
3. In a separate bowl, mix arugula, juice of one lemon, and 1 tbsp olive oil.
4. Components can be refrigerated until ready to prepare wraps. To assemble, spread 1-2 tbsp hummus on tortilla, top with quinoa mix and arugula mix, and carefully fold.
Serves 5
