Black Bean, Feta & Avocado Quinoa Wrap with Avocado-Tahini Dip

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado, ripe
  • 1 Avocado, medium ripe
  • 1 15-ounce can Black beans
  • 2 tbsp Cilantro
  • 6 Spinach, leaves
  • 9 large inch Spinach or gluten free tortilla - you could also skip the tortilla and wrap it in lettuce or collard green, multi-grain

• Condiments

  • 1 3 cup well stirred tahini - make sure this is a level cup
  • 1 Avocado-tahini dip
  • 3 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 Quinoa wrap

• Baking & Spices

  • 1/2 tsp Sea salt, coarse

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Dairy

  • 1 Feta cheese
  • 1 Monterey jack cheese

• Liquids

  • 2 1/4 cups Water, filtered

Found on wendypolisi.com

Description

Ingredients

• Quinoa Wrap
• 1 cup of dry quinoa, or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.
• 2 cups filtered water
• 1 15-ounce can of black beans, drained - You will also store any unused black beans for future wraps
• 1 ripe avocado
• 6-8 spinach leaves
• Monterey jack cheese to taste
• feta cheese to taste
• large (9-inch) multi-grain, spinach or gluten free tortilla - You could also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves
• Avocado-Tahini dip
• 1 medium ripe avocado, peeled and diced
• ⅓ cup well stirred tahini – make sure this is a level cup, as too much tahini will overpower the dip
• 3 tablespoons fresh lemon juice (approx. 1 lemon)
• ½ teaspoon ground cumin
• 2 tablespoons cilantro, minced
• ½ teaspoon coarse sea salt
• ¼ cup filtered water

Directions

• Peel and dice your avocado, measure out the ⅓ cup tahini, squeeze up your 3 tablespoons lemon juice and wash and mince your cilantro leaves.
• Combine the avocado, tahini, lemon juice, cumin, cilantro and sea salt in a mini prep or food processor and puree until smooth.
• Make sure to scrape down the sides one or two times so that everything gets mixed in. The mixture will be pretty thick and chunky at this point.
• Add in the ¼ cup water and puree again until blended and smooth. The water helps to get the dip to a creamier consistency. Feel free to add a bit more water to get the dip to a consistency that you like. I found that using ¼ cup or splash more was perfect.
• The dip can be stored in a well-sealed container in the refrigerator for up to 4 days.
• Next, lets make up your quinoa. Bring the 1 cup well-rinsed quinoa and 2 cups water to a boil in a medium saucepan. Once the quinoa has come to a boil, give it a stir, cover it, and reduce the heat to simmer. Cook the quinoa until all the water is absorbed, about 10-15 minutes. Note: Please check your package of quinoa for cooking instructions, as they all vary.
• The quinoa is done when its tender, and you can see the little quinoa curlicues.
• Now, lets assemble the wrap!
• Assembling the wrap is all personal preference. Some of you are going to want huge wraps, and others of you are going to want a smaller wrap. So with that being said, take the amount of quinoa that you want to put in your wrap and put it in a small bowl, add in some black beans and then heat up the quinoa and black bean mixture either via the stove top or microwave.
• Mix in some of the avocado tahini dip to the quinoa and black bean mixture. The amount of avocado-tahini dip you add in is to taste. I like to add in enough to make the quinoa a bit creamy. The more avocado-tahini dip you add, the more flavor the quinoa will have.
• Note: If Im going to microwave the quinoa mixture, then I just add in the avocado-tahini dip at the same time as the black beans.
• You can heat up your tortilla and melt your cheese anyway you wish. This is just what I do. Get out a tortilla and place it in a dry skillet over medium heat. Add to one-half of the tortilla the Monterey Jack cheese and feta. Flip the other half over like youre making a quesadilla, and let the cheese melt.
• Take the cheesy tortilla and place it on a plate. Top the tortilla with some spinach.
• Add the quinoa mixture and then top it off with some fresh diced avocado.
• Wrap it up like a burrito and enjoy!
• Ive also enjoyed this quinoa salad sans the wrap. Ive taken the black bean and quinoa mixture and put it in a bowl and topped it with some diced avocado and feta cheese. Its good anyway you eat it really.

Nutrition