Today I'm sharing the brunch that brings in flavors that remind me of my favorite Southwestern dishes, including salsa, black olives, red pepper, onions, and avocado.
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
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. 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.