Thursday, August 6, 2009

Quinoa Salad Wraps

This is adapted from a recipe I found on


  • 1 cup uncooked quinoa (red works nicely, but I'm sure any color would do.)
  • 2 cups water
  • pinch salt (best if not regular iodized salt)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon ground cumin
  • 8 green onions, chopped
  • *1 red bell pepper, seeded and chopped
  • 1/4 cup chopped fresh cilantro (optional)
  • 1 cup frozen corn kernels, thawed
  • 1 (15 ounce) cans black beans, rinsed and drained
  • salt and pepper to taste
  • Romaine lettuce hearts
  • cucumbers, tomatoes, sprouts, be creative!


  1. Bring quinoa, water and salt to a boil in a 2 quart or larger sauce pan. Cover and turn heat to med-low. Let simmer for 15 minutes or until water is gone. Remove from heat (not doing this can have disastrous consequences. I know.).
  2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green aonions, red pepper, cilantro, corn and beans and toss to coat.
  3. Add quinoa and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

For wraps, spoon some of this into romaine hearts and add some cucumbers, tomatoes and alfalfa sprouts. This is flexible. If you have vegan cheese, sour cream, and tortillas, they make great tacos. They're messy and delish. Hot sauce is good if you like that as well.

* I actually used three different kinds of peppers. Use whatever fresh veggies you have on hand.

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