Lunch Quinoa Wraps Recipe
This lunch quinoa wraps recipe is an excellent and easy option for mid-day, full of protein ! Sometimes it is difficult when you have a plant-based diet to find alternative to a classic (and most of the time unhealthy) sandwich.
You can prepare the quinoa salad the evening before and you can quickly prepare your wraps the day after. This quinoa salad is full of vitamins, crunchy and succulent : it is a batch of cooked quinoa mixed with sugar snap peas, kale pieces, dried tomatoes, red cabbage and a tahini sauce.
It is a bit messy but it is so yummy !
It is as well an easy on the go lunch and on top of that, you will have a healthy lunch.
More quinoa recipes for inspiration?
If you are into quinoa like me, be sure to check out my warm quinoa breakfast bowl or my delicious and easy brilliant quinoa salad.
Top Tip
You can replace the quinoa by bulgur or couscous, for a cheap version.
The red cabbage is always a good option to add to your salad !! It is crunchy, colorful and full of health benefits.
Actually, red cabbage is high in vitamin C and fiber. It enhances the bodyβs natural detoxification and it’s low in calories.
Just beware that excessive consumption can lead to bloating.
Healthy lunch quinoa wraps and…
Full of protein, crunchy, colorful, easy, light and scrumptious !
If you make it
If you make the lunch quinoa wraps, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
LUNCH QUINOA WRAPS
Ingredients
- 1 cup quinoa
- 2 cups water
- 10 sugar snap peas, (or mange-tout)
- 2 kale leaves, ribs removed
- 4 dried tomatoes
- 1 cup red cabbage
- 1 tbsp tahini paste
- 1 lemon juice
- Pepper and salt to taste
- 1 package of multigrain or gluten free wraps
Instructions
- Wash the quinoa and rinse it with clear water. Let it cook for 15-20 min, following the package instructions. Set on the side.
- Wash the sugar snap peas and cut them into half. Steam them for about 5-10 min if you want. You can also keep them raw.
- Cut the dried tomatoes into small pieces.
- Wash the kale, remove the ribs and cut it into small stripes.
- Wash the red cabbage and cut it into small stripes.
- Mix altogether in a large bowl the sugar snap peas, dried tomatoes, kale and red cabbage.
- Juice one small lemon in a small bowl, whisk it well with tahini paste until smooth (using a whisker) and add some pepper and salt to taste. Pour it into the large mixing bowl, with the vegetables.
- Add the quinoa to the large bowl too and mix well with a wooden spoon.
- Take one wrap, put the quinoa salad in the middle and roll it together. Eat it straight away or wrap them with waxing paper and store them in an airtight container.
