Today’s Mexican Quinoa Wraps are lovely fresh gems. There is no big secret here – all one needs to make this on-the-go lunch or after-workout snack is gluten free tortilla wraps, a bunch of vegetables, beans, and some cooked quinoa. I’ve actually fallen in love with it ever since I first tried it. One of the many aspects I enjoy so much about it is its versatility: it can be used as fillings in cannelloni, in bowls or stews, in salads… you name it.

Yield: 6

  • 1 cup quinoa, uncooked
  • 15 oz (400 g) black beans
  • 7 oz (200 g) corn
  • 1 onion, chopped
  • 1 chili, chopped, seeds removed (optional)
  • 1 red pepper, diced
  • BBQ sauce
  • wraps (gf)
  • salt, pepper to taste
  • guacamole, vegan sour creme (optional)

  1. Cook the quinoa according to the manufacturer’s instructions.
  2. In the meantime, prepare the vegetables. Peel and chop the onion, seed and dice the chili and red pepper.
  3. Heat a sauce pan and add a little bit of oil. Transfer the onion, chilli, and red pepper and sauté for about five minutes until they begin to soften.
  4. When the quinoa is ready, take a wrap and fill it with the vegetables mix, corn, and black beans. Add a bit of guacamole and sour creme, plus a dash of BBQ sauce, if you like. Roll and enjoy.

For full information kindly visit contentednesscooking.com.

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