Quinoa Bowls with Tortilla Wraps
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(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
4
- For the quinoa salad
- 1 cup Quinoa (rinsed)
- 2 cups low-sodium vegetable stock
- 1 Tbsp olive oil
- ½ white Cabbage (shredded)
- 1 cup baby Spinach (washed)
- 2 Tbsps Basil (torn)
- 2 Tbsps Pine nuts
- For the wraps
- 2 Portobello Mushroom (peeled and cut into strips)
- 2 red peppers (cut into strips)
- 1 Tbsp olive oil
- 1 cup canned chickpeas (drained)
- 1 cup Basil
- 1 Tbsp extra virgin olive oil
- 1 Tbsp lemon juice
- 1 Tbsp Tahini
- 4 whole wheat Tortillas
- 1 Cucumber (peeled, seeded, and julienned)
- 1 head Romaine lettuce (leaves separated)
- salt
- freshly ground peppers
Preparation steps
1.
For the quinoa salad: Place the quinoa in a saucepan and cook over a medium heat for 2 minutes. Add the stock, bring to the boil, and then cover with a lid and cook over a reduced heat for 15 - 20 minutes until tender.
2.
Remove the quinoa from the heat and leave to stand for 5 minutes. Fluff with a fork and set to one side.
3.
Heat the olive oil in a saute pan set over a medium heat until hot. Add the cabbage and saute with a pinch of salt for 3 - 4 minutes. Stir in the spinach leaves, quinoa, basil leaves, pine nuts, and seasoning to taste.
4.
Remove from the heat and set to one side to cool.
5.
For the wraps: Preheat the grill to hot. Arrange the mushrooms and sliced peppers on a grilling tray and drizzle with olive oil. Sprinkle with seasoning and grill for 6 - 8 minutes, turning the vegetables occasionally, until tender and starting to colour.
6.
Remove from the grill and set aside. Combine the chickpeas, basil leaves, extra-virgin olive oil, lemon juice, tahini, and a tablespoon of hot water in a blender. Blitz until smooth and then season to taste.
7.
Spread the wraps with the basil hummus before topping with the lettuce, cucumber, mushrooms, and peppers. Roll up and cut in half, serving with bowls of the quinoa salad.
