Thursday, February 16, 2012

Quinoa Wraps

The days are too short. Work takes up too much of my day. But I have to work, so I guess there isn't much I can do about that. This is where easy, weeknight dinners become essential. Dinners that leave us with minimal dishes to do once it's all over are even better. For that reason, we make black bean burritos frequently in this house. They are made in one pan and take about 10 minutes.

Quinoa wraps are a similar concept. They take a little more effort than the burritos, but can easily be adapted for an easier weeknight meal by doing things like using canned corn. Plus they have quinoa in them. Quinoa makes me feel super healthy. It'll make you feel healthy too.

Quinoa Wraps
Source: unknown (I tried really hard to find this online again, but failed. It was not my intention to take credit for someone else's recipe, I promise.)

1 cup quinoa, rinsed well
2-2 ½ cup veggie broth
Pinch of salt
1 can black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked (we used 1 small can of corn instead)
2 bell peppers, grilled and sliced into strips
2 whole wheat tortillas
Hot sauce, garnish

Heat broth and quinoa in a small saucepan until just boiling. Turn to low-medium and simmer for 20-25 minutes, or until tender and broth is absorbed.

Heat olive oil in a small skillet over medium heat, add the onion. Cook until browned and caramelized, about 10 minutes. We also cooked the corn with the onions since we used canned corn. Set aside.

If using ears of corn, preheat the oven to 375 degrees. Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat. Bake until just browning, about 7-10 minutes, stirring occasionally.

To assemble:
Slather chipotle sauce or salsa over the middle of tortilla. Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn. Place bell pepper strips over the top and finish with avocado slices. Roll, serve with hot sauce and enjoy!

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