Carrot Quinoa Veggie Wrap
Instructions
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COMBINE carrot juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.
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STIR in quinoa. Cover and simmer over low heat 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Serve immediately or cool and store, covered, in refrigerator to use in Veggie Wrap.
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For Veggie Wrap: SPREAD hummus on one side of tortilla. Spoon quinoa in a strip down center of tortilla. Top with cucumber, avocado, radish and salad greens. Roll up tightly to enclose fillings.
Ingredients
- CARROT QUINOA
- 1 1/3 cups R.W. Knudsen Family® Organic Carrot Juice Blend
- 1 teaspoon minced garlic
- 1/2 teaspoon Salt
- 1/4 teaspoon pepper
- 3/4 cup truRoots® Organic Sprouted Quinoa
- VEGGIE WRAP (Makes 1 serving)
- 2 tablespoons prepared hummus
- 1 whole wheat flour tortilla or flatbread (10-inch)
- 1/2 cup prepared Easy Carrot Quinoa cooled
- 1/2 cup cucumber sticks (3 x 1/4 x 1/4-inch)
- 1/4 of an avocado, sliced
- 2 tablespoons thinly sliced radish
- 1 cup loosely packed salad greens
Instructions
-
COMBINE carrot juice, garlic, salt and pepper in medium saucepan. Bring to a boil over high heat.
-
STIR in quinoa. Cover and simmer over low heat 15 minutes or until quinoa is tender and liquid is absorbed. Remove from heat. Let stand, covered, 5 minutes. Serve immediately or cool and store, covered, in refrigerator to use in Veggie Wrap.
-
For Veggie Wrap: SPREAD hummus on one side of tortilla. Spoon quinoa in a strip down center of tortilla. Top with cucumber, avocado, radish and salad greens. Roll up tightly to enclose fillings.
