Quinoa Wrap with Black Beans, Feta and Avocado
So, I have to tell you that I’m totally obsessed with this wrap, like when I say obsessed, I mean I’ve had this wrap for lunch everyday this past week as well as dinner on a few occasions, and I’m still craving it. I’m just as obsessed with this wrap as I was when I first tried my lacinato kale salad, and for those of you that know me or have been following me for a while, you know that is my all time favorite salad ever! I would put this wrap right up there in the same ballpark as my lacinato salad, and that’s saying a lot.
What makes this wrap so good? Well, you take our favorite avocado-tahini dip, mix it in with some quinoa, black beans, a bit of melted Monterey jack and feta, throw in some sliced avocado, some spinach leaves, and wrap it all in a whole-grain tortilla, and oh my goodness, you have yourself one amazing wrap that’s not only healthy, but full of flavor. Believe it or not, my kids LOVE this wrap. The avocado-tahini dip adds so much flavor to the quinoa that my kids don’t even realize they’re eating quinoa. Also, my kids love cheese, (actually so do I) so the melted feta and Monterey jack cheese adds that extra burst of flavor. I usually make up a batch of quinoa on Sunday as well as the avocado-tahini dip and then I have a week’s worth of lunches or a nice meatless Monday dinner that can come together in no time. Pair this with my lacinato kale salad for dinner and you have yourself one amazing and healthy dinner!
Quinoa wrap with black beans, feta and avocado:
- 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
- 6-8 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
makes approximately 1 1/2 cups
- 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
I usually make the avocado-tahini dip and quinoa ahead of time, so all I have to do is assemble the wrap. But, let’s just go through the steps as if you’re making this all at the same time. First, start off by making up the avocado tahini dip. BTW, this dip is amazing on its own served up with some tortilla chips.
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. See how much smoother the dip is? 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 sauce pan. 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 its tender and you can see the little quinoa curlicues.
Now, let’s assemble the wrap!
Assembling the wrap is all a 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.
Ok, if you LOVE quinoa wraps then you need to try these 0ne-pan Mexican quinoa wraps. I’m addicted! Yes, it’s all made in one pan and can be made in under 35 minutes, make it the perfect weeknight dinner. These wraps are also kid approved!