Ingredients:
For the wraps:
1 cup quinoa
2 cups water
1 15 oz can of black beans, rinsed and drained
1 ripe avocado, peeled, pitted and diced
8 spinach leaves
1 container feta cheese, sliced
1 pkg large multi-grain tortillas
For the sauce:
1 ripe avocado, peeled, pitted and diced
3 Tbsp fresh lemon juice
⅓ cup tahini
2 Tbsp cilantro
1 tsp cumin
½ tsp sea salt
¼ cup water
Directions:
Rinse and drain the quinoa. Add the water and the quinoa to a pot and bring the water to a boil. Stir, cover, and reduce the heat to a simmer.
Cook the quinoa until the water is gone and the quinoa is soft.
Add the rinsed black beans to the quinoa and mix together. Set aside.
Peel, pit, and dice the avocados and wash the spinach leaves.
In a food processor or high-speed blender, add 1 of the diced avocados, lemon juice, tahini, cilantro, cumin and sea salt. Blend until smooth.
Then, add the ¼ cup of water and blend again until smooth. To make the sauce creamier add additional water.
Move the quinoa and black bean mixture to a bowl and stir in ½ of the tahini and avocado sauce.
Take the wraps and spoon in the quinoa and black bean mixture.
Add some diced avocados, feta cheese and spinach leaves on top.
Pour on some additional sauce.
Fold the wraps and serve.
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