Quinoa is such a great source of protein that there is no real need for meat in this dish, but for fellow carnivores out there, some shredded chicken breast perhaps? Where I have listed “prepared” quinoa, I refer to the rinsing that is needed to remove the bitterness associated with it. Rinsing in itself is enough but toasting adds an extra nutty element to the dish, try Dib’s Quinoa-Toasted #16399
My Private Note
Units: US | Metric
- 6 ounces quinoa, prepared
- 10 fluid ounces water, boiling
- 2 tablespoons fresh mint, chopped
- 2 fluid ounces extra virgin olive oil
- 2 tablespoons flat leafed parsley, chopped
- 1 clove garlic, crushed
- 1 bunch spring onion, chopped
- 1 ripe avocado, stoned peeled and diced
- 1/2 cucumber, diced
- 1/2 red chile, seeded and chopped
- 1/2 red pepper, seeded and chopped
- 1/2 iceberg lettuce, shredded
- juice 2 large lemon
- 6 gluten free corn tortillas
- 1In a medium pan boil the water and add the quinoa, return to the boil, cover, reduce heat and cook for approx 15 mins or until all the water has been absorbed.
- 2Transfer to a large bowl and add mint, parsley and onions, mix thoroughly.
- 3Blend together the oil and half of the lemon juice and pour over quinoa mixture, mix well season to taste.
- 4Chill for approximately 30 mins, after which time stir in the cucumber, set aside.
- 5In another bowl, coat the avocado in the remaining lemon juice, gently crushing some of chunks but leaving others intact.
- 6Add remaining ingredients mixing well.
- 7Lay a bed of lettuce on each warm tortilla add 2 tablespoons of the quinoa mixture and one of avocado.
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Nutritional Facts for Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap
Serving Size: 1 (197 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 322.6
- Calories from Fat 148
- Total Fat 16.4 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 28.8 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 6.7 g
- Sugars 2.3 g
- Protein 7.2 g
The following items or measurements are not included: