A few nights ago, we were invited to watch an evening boat parade with friends and afterward I was served this delightfully fresh wrap. Post Thanksgiving, I was extra-appreciative of being offered a meal that hugged me from the inside out.
Take one all natural tortilla (that means you know what all the ingredients are on the label!) and top with cooked, red quinoa, avocado, grape tomatoes, grilled shrimp*, chopped red onion, shredded cheese and a ton of fresh, mixed baby greens. Roll it up and eat.
*Shrimp - I am not sure what my host marinated his shrimp in but I chose to mix extra virgin olive oil, lime zest, lime juice, ancho chili powder, red chili pepper paste and a splash of soy sauce. I allowed it to marinate, refrigerated, for an hour before cooking over a hot grill for 3-4 minutes or until just cooked through.
This makes one, gigantic wrap. I licked my plate clean. Burp.
Nutritional data created using ingredient compilation program and is deemed close but not exact.
Wrapping quinoa up was new to me. Well, I tried it with the brown quinoa and beans once in my husband's lunch and he reported back that it was "interesting but not enough to eat again." Red quinoa has a more sturdy texture and a nuttier flavor than it's brown counterpart and the YUM factor it adds to a wrap is pretty darn agreeable. So agreeable, in fact, that I was inspired to make a spring roll out of it!
Soak spring roll wrapper (the clear kind made with rice/tapioca flour) in water for 45 seconds and fill with shrimp, cilantro, red quinoa, sliced green onion avocado and mung bean sprouts. Roll like as you would a Vietnamese Spring Roll. If you are really adventurous, find a recipe for Vietnamese peanut sauce to serve with it. I chose to crack open a jar of Trader Joe's peanut satay sauce. I know it's not Vietnamese but, then again, red quinoa isn't either!
Per roll, including 1 teaspoon of satay sauce: