quinoa wrap with black beans, feta and avocado - Marin Mama Cooks
"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...Read More »..."
INGREDIENTS
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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.
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2 cups filtered water
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1 15-ounce can of black beans, drained - You will also store any unused black beans for future wraps
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1 ripe avocado
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6-8 spinach leaves
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Monterey jack cheese to taste
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feta cheese to taste
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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
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1 medium ripe avocado, peeled and diced
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⅓ cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
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3 tablespoons fresh lemon juice (approx. 1 lemon)
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½ teaspoon ground cumin
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2 tablespoons cilantro, minced
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½ teaspoon coarse sea salt
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¼ cup filtered water
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