Ingredients

The following ingredients have 4 Servings
  • 1 cup quinoa
  • 2 cups water
  • 1 15- ounce can of black beans (drained - You will also store any unused black beans for future wraps)
  • 1 ripe avocado
  • 6-8 spinach leaves
  • 3 oz Monterey jack cheese to taste
  • 3 oz feta cheese to taste
  • 6 large tortillas (gluten free)
  • 1 medium ripe avocado (peeled and diced)
  • 1/3 cup well stirred tahini – make sure this is a level cup (as too much tahini will overpower the dip)
  • 3 tablespoons fresh lemon juice (approx. 1 lemon)
  • 1/2 teaspoon ground cumin
  • 2 tablespoons cilantro (minced)
  • 1/2 teaspoon coarse sea salt
  • 1/4 cup filtered water

Instruction

  • Peel and dice your avocado, measure out the 1/3 cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.
  • Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.
  • Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point.
  • Add in the 1/4 cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using 1/4 cup or splash more was perfect.
  • The dip can be stored in a well-sealed container in the refrigerator for up to 4 days.
  • Next, let's make up your quinoa. Bring the 1 cup well-rinsed quinoa and 2 cups water to a boil in a medium saucepan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.
  • The quinoa is done when it's tender, and you can see the little quinoa curlicues.
  • Now, let's assemble the wrap!
  • Assembling the wrap is all personal preference. Some of you are going to want huge wraps, and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave.
  • Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.
  • Note: If I'm going to microwave the quinoa mixture, then I just add in the avocado-tahini dip at the same time as the black beans.
  • You can heat up your tortilla and melt your cheese anyway you wish. This is just what I do. Get out a tortilla and place it in a dry skillet over medium heat. Add to one-half of the tortilla the Monterey Jack cheese and feta. Flip the other half over like you're making a quesadilla, and let the cheese melt.
  • Take the cheesy tortilla and place it on a plate. Top the tortilla with some spinach.
  • Add the quinoa mixture and then top it off with some fresh diced avocado.
  • Wrap it up like a burrito and enjoy!
  • I've also enjoyed this quinoa salad sans the wrap. I've taken the black bean and quinoa mixture and put it in a bowl and topped it with some diced avocado and feta cheese. It's good anyway you eat it really.