This blog is all about Food. Real Food. Food that Nourishes, Heart and Soul.
Real Ingredients, Organic and Locally sourced whenever and where ever possible, shared with love.
No packages, no ingredients that are impossible to pronounce.
Real, honest food, from my kitchen to yours. Enjoy!
Thursday, 4 April 2013
Quinoa Veggie Wraps
This is a nice light lunch idea, with two options. Grain
Free using a lettuce leaf, or using a rice wrapper. The rice wrapper does hold together a bit easier for eating, but they both look pretty! I had
to tie my lettuce ones, as they kept springing open. Just remove the kitchen
twine when eating!
The amount of filling here should fill at least 10 wraps of choice, depending on the size of your wrap.
Quinoa Veggie Wraps
3 cups cooked, cooled quinoa
2 cups spinach, coarsely chopped
½ cup parsley,
3 Tbsp rice wine vinegar
Juice of 1 lime
2 tsp sesame oil
3 Tbsp olive oil
½ tsp Herbamare or sea salt
1 Tbsp sesame seeds
Toppings of choice: (this is what I used, feel free to
change it up, being sure to slice thinly!)
1 carrot, grated or julienned
Thinly sliced cucumber
1 Avocado, halved, peeled and sliced thin
Alfalfa or red clover sprouts
(other suggestions: thinly sliced zucchini, peppers, radishes, tomatoes, beets, basil leaves, onions, green onions, other sprouts, etc)
lettuce leaves, rice wrappers, (for grain eaters, you could do a traditional wheat wrap or pita as well)
Mix together the quinoa, spinach and parsley in a medium
mixing bowl. Set aside.
Mix the dressing ingredients together in a small mixing
bowl, and add to the quinoa mixture. Stir well to combine.
In a nice firm large lettuce leaf or in a rice paper wrapper
(soak 30 seconds in water till softened and then use, see pictures below for
technique) place about 1/3 cup of the quinoa , and any toppings of choice. Roll
up as best as possible. Secure lettuce with a piece of kitchen twine if necessary. Cut rice wraps in half on an angle if desired before eating. We served ours with a drizzle of organic hot sauce.