Quinoa, Avocado, Black bean and Tomato Wrap
Make the quinoa and beans early in the week for quick-prep lunch!
- ½ cup cooked quinoa
- ½ cup canned or cooked black beans, drained - Store unused portion for later wraps
- ¼ ripe avocado
- 6-8 spinach leaves
- ¼ cup diced tomato
- large (9-inch) multi-grain or spinach tortilla – You can also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves
Place all ingredients (evenly distributed) in center of tortilla and fold together so contents don’t fall out.
Avocado-Tahini dip:
makes approximately 1 1/2 cups (¼ cup serving size)
- 1 medium ripe avocado, peeled and diced
- 1/3 cup well stirred tahini
- 3 tablespoons fresh lemon juice (approx. 1 lemon)
- 1/2 teaspoon ground cumin
- 2 tablespoons cilantro, minced
- 1/2 teaspoon coarse sea salt
- 1/4 cup filtered water
