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.
INGREDIENTS/ INSTRUCTIONS:
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!
INGREDIENTS/ INSTRUCTIONS:
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:
