Curried Quinoa Wrap with Avo-Citrus Slaw

By KDudek88

Ingredients

• Quinoa:
• 1 1/2 tbsp curry
• 1 tbsp olive oil
• 2 tsp sea salt
• 2 1/3 cups dry, unrinsed quinoa
• 3 cups water
• 1/2 cup apple cider or orange juice
• Filling:
• 3 extra-large whole wheat wraps
• 1 1/2 cups frozen peas (thawed or warmed)
• 1/2 cup salted cashews
• 1/2 cup sweet onion, chopped
• 2 Tbsp rice vinegar
• 1/4 cup tahini (add less for fluffier quinoa)
• 1 satsuma or seedless tangerine, peeled/diced
• 2 Tbsp maple syrup (or agave)
• 2 Tbsp nutritional yeast (optional)
• pepper
• Avo-Citrus-Tahini Slaw:
• 2 Tbsp lemon juice
• 2 Tbsp orange juice
• 1 avocado, diced
• 1 tsp liquid smoke (optional)
• 1 cup shredded or matchstick carrots
• 1/2 cup shredded lettuce
• 2 Tbsp tahini

Details

Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

Prep your slaw and toss well. Place in fridge to marinate/chill until ready to assemble wraps.

Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork.

Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.

4. Grab your extra large whole wheat wraps and start adding the quinoa-veggie mixture and the slaw. Serve with spicy chutney.