Southwestern Quinoa Wraps

If you've been following my blog for any length of time, you know that I'm a HUGE fan of quinoa. This whole grain (well, technically a seed) is CHOCK FULL of vegan protein, and fills you up without weighing you down -- gotta love that. I focused on bringing in flavors that reminded me of my favorite Southwestern dishes, including salsa, black olives, red pepper, onions, and avocado.

Vegan Southwestern Quinoa Wraps

Serves 2

1 cup quinoa, unrinsed
2 cups veggie broth
1/4 - 1/2 cup onion, chopped
1/4 - 1/2 cup red pepper, chopped
1 Tablespoon organic Tamari soy sauce
1/2 - 1 teaspoon organic pure maple syrup
1/2 teaspoon oregano
1/4 - 1/2 teaspoon red chili flakes
Sea salt and freshly ground pepper, to taste
2 tortillas (I like spelt)
2 slices vegan cheddar or American cheese (optional)
2 large romaine lettuce leaves
1/3 cup black olives, quartered
4 Tablespoons salsa (I like Pace organic)
1 avocado

1. Heat a dry frying pan and add unrinsed quinoa. Cook, stirring occasionally, until fragrant. Add veggie broth, cover, lower heat, and simmer for 10 minutes.

Alternatively, if you'd like you can pre-soak your quinoa for easier digestion. Add quinoa to a bowl with double-triple the amount of water and let soak overnight. Then drain, and follow directions as above but use just 1 cup of veggie broth (adding more as needed to cook thoroughly, or drain off any excess once cooked).

2. Add onion and red pepper. Cover and continue cooking for another 5 minutes. Add Tamari, syrup, oregano, and spices. Stir to mix.

3. Scatter cheese (optional) over tortillas. Heat tortillas in a 300 degree oven for about 5 minutes.

4. Place 1 tortilla on a plate. Add 1/2 the quinoa mixture, 1 lettuce leaf, and 1/2 the black olives. Roll tightly. Add 2 Tablespoons salsa and 1/2 of the chopped avocado. Repeat with 2nd tortilla.

Serve with a cup of hot and steamy organic coffee.

Mmmmmm, I'm drooling.

Happy cooking!

xo!