These past few weeks have been B-A-N-A-N-A-S!
I’ve barely had the chance to catch my breath, let alone spend any quality time cooking. So when I do find a few moments when I can whip something together, I rely on quick dishes that are still yummy but don’t require a lot of effort–and especially those that don’t make too many dirty dishes!
These Vegetable Quinoa Wraps totally fit that bill!
What’s great about a dish like this is that anything goes! You can throw whatever you have on hand in these wraps–veggies, proteins, starches, herbs…whatever tickles your fancy. I like to use quinoa as a base because it is high in protein and packed with fiber. It’s fluffy and pairs well with the crunchy raw veggies.
And you know what? All of this goodness can be done in about 25 minutes! You can maximize your time by chopping the veggies while the quinoa cooks so when it’s done, it’s just a matter of assembly. Plus, the wraps are great in sack lunches or picnics since they are served at room temperature.
Minimal mess? ABSOLUTELY!
I’m totally into it.
Vegetable Quinoa Wraps
Makes 8 wraps
1 cup dry quinoa
2 tablespoons olive oil
½ cup diced shallots
½ tablespoon minced garlic
½ jalapeno pepper, seeded and finely diced
¼ teaspoon dried thyme
¼ teaspoon red chili flakes
2 cups vegetable stock
½ cup roasted corn
1 small red bell pepper, diced
½ cup edamame beans
¼ cup finely diced red onion
½ cup diced and seeded tomatoes
½ chopped fresh cilantro leaves
kosher salt and black pepper
8 large tortillas
1 cup shredded pepper jack cheese (optional)
Using a fine mesh strainer, thoroughly rinse the quinoa under cool water. Gently shake the strainer so that the quinoa is drained.
In a medium size pot, heat the olive oil and cook the shallots until softened and translucent. Add in the garlic, jalapeno, thyme, red chili flakes and quinoa. Stir and cook for 1 minute before pouring in the vegetable stock. Turn up the heat and bring the liquid to a boil. Cover and reduce the heat to medium-low. Allow the contents to simmer for about 15-20 minutes until the liquids have all absorbed. Remove the pot from the stove and let sit for an additional 5 minutes. Remove the cover and use a fork to fluff the quinoa.
Add the corn, edamame, bell pepper, red onion, tomatoes and cilantro to the pot. Gently fold the ingredients together and season with kosher salt and pepper as needed.
Begin assembling the wraps. Lay one tortilla on a flat surface. Spoon 1/8 of the quinoa mixture in an even line in the middle of the tortilla. Top with a few spoonfuls of salsa and cheese. Fold in the sides of the tortilla and firmly roll up the wrap. Repeat with the remainder of the tortillas and filling. Enjoy!