Southwest Quinoa Wraps
Chipotle Dressing:
6 oz greek yogurt
1 t adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 t garlic, minced
1/2 lime, juiced
pinch of salt
Combine all ingredients together. Set aside.
**Note: I found the adobo sauce & chipotle chilis in the canned aisle together (canned chipotle chilis in adobo sauce).
Wraps:
1 c quinoa, rinsed well
2 1/2 c broth (I used chicken)
pinch of salt
1 can black beans, rinsed well (you can serve them in the wrap warm or cold)
1 med onion, chopped
2 T olive oil
1 avocado, sliced
2 ears of corn, shucked (I used canned corn)
2 bell peppers, grilled and sliced into strips (Any color will work. I didn't grill my peppers. I actually didn't noticed that they were supposed to be grilled until right now as I am typing this..Ha ha.)
Tortillas
Hot sauce, garnish
Heat broth and quinoa in a saucepan until boiling. Turn to low/med heat and simmer for 25 min until liquid is absorbed & quinoa is tender. Set aside.
Slather chipotle sauce over middle of tortilla. Add black beans, quinoa, onions and corn. Place bell pepper strips over top and finish with avocado slices. Roll and serve with hot sauce, if desired!
For dinner we had the wraps with leftover minestrone soup that I had in the freezer!
The verdict: They were very good! Both Ryan and I agreed they would have been better with some salsa on top (we were out -- bummer!). I ate the leftover "fillings" for lunch the next day!
Link to Southwest Quinoa Wraps
Are you like me and wondering why you need to rinse your quinoa?? I finally looked it up and the reason is because quinoa has a coating of bitter tasting chemicals called saponins to keep away birds and other seed eaters! You learn something new every day!
I also made Spicy Kale Lasagna this week, but froze it right away. We obviously haven't tasted it yet, but here is the recipe if you want to try it:
Link to Spicy Kale Lasagna
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