Quinoa Veggie Wrap

🛒 Ingredients

• Large whole wheat tortilla 60 g · 170 kcal
• Cooked quinoa 100 g · 120 kcal
• Red bell pepper, diced 60 g · 18 kcal
• Cucumber, julienned 50 g · 8 kcal
• Carrot, shredded 30 g · 12 kcal
• Baby spinach 30 g · 7 kcal
• Hummus 30 g · 80 kcal
• Lemon juice 15 g · 4 kcal
• Olive oil 5 g · 40 kcal

👨‍🍳 Instructions

1. If quinoa is not pre-cooked, rinse 1/2 cup dry quinoa under cold water, then combine with 1 cup water and a pinch of salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until all water is absorbed.
2. While quinoa cooks, finely dice the red bell pepper, julienne the cucumber, and shred the carrot. Wash the baby spinach and set aside.
3. In a small bowl, whisk together hummus, lemon juice, olive oil, and a pinch of salt and pepper to create a dressing. Adjust seasoning to taste.
4. Lay the whole wheat tortilla flat. Spread a generous layer of the hummus dressing over the entire surface.
5. Arrange the cooked quinoa, diced bell pepper, julienned cucumber, shredded carrot, and baby spinach evenly over the hummus layer. Leave a small border around the edges.
6. Fold in the sides of the tortilla, then tightly roll it from the bottom up to create a compact wrap. Slice in half diagonally before serving.