Quinoa Wrap with Black Beans, Feta and Avocado

subheading: qunioa wrap:

note: 1 cup of dry quinoa, or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.

2 cups filtered water

1 15-ounce can of black beans, drained - You will also store any unused black beans for future wraps

1 ripe avocado

6 to 8 spinach leaves

Monterey jack cheese to taste

feta cheese to taste

large (9-inch) multi-grain or spinach tortilla - You could also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves

subheading: avocado-tahini dip:

1 medium ripe avocado, peeled and diced

⅓ 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)

½ teaspoon ground cumin

2 tablespoons cilantro, minced

½ teaspoon coarse sea salt

¼ cup filtered water

Directions at marinmamacooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer