Southwestern Quinoa Wraps

Greetings!  I wanted to share my most-popular lunch delivery order: Southwestern Quinoa Wraps.  These are fresh, healthy, light and filling at the same time.  Great for summer, and they also pack and travel well if you roll them up in tin foil.  The filling will be enough for 4-5 wraps, but the actual wrap ingredients I listed for just one wrap.  (Does that make sense?) Hope everyone is having a great week.  Busy as a bee over here, cooking, working, and chasing the sun!

1 cup of Quinoa

1/4 cup Red Onion

1/4 cup frozen Corn

1/2 can Black Beans

Handful of Cherry Tomatoes

Handful of Cilantro

Juice of half a fresh lime

Salt

Cumin

Wraps of your choice

Handful of baby Kale

1/2 Avocado

Sprinkle of Vegan Cheddar Cheese

Hot Sauce (optional!)

Start by cooking your quinoa according to package directions.  While the quinoa cooks, start by finely dicing the red onion and place in a medium size bowl.  Add in the corn, black beans (drained & rinsed), cilantro and fresh lime juice.  Slice the cherry tomatoes in half or fourths depending on how big they are, and add them to the bowl. Sprinkle with salt & cumin and mix well.

When the quinoa is done, cool for a minute then add to the bowl with the veggies.  Mix with a fork until well combined.  Keep this mixture separate in the fridge until you’re ready to make your wraps.

For the wraps, (if you’re taking them to-go, fill the wrap on a piece of foil so you can fold it up easier when you’re done) start by laying down some kale (take the stems off!) then some avocado, cheese, hot sauce and finally the delicious southwestern quinoa mix.

Fold in the side then tuck the ends over.  Keep rolling & tucking as tight as you can.  Before eating, cut in half, admire your work, and enjoy!

Sunset over the Jordanelle….