Pesto Quinoa Wraps

Name: Pesto Quinoa Wraps
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 5
Ingredients: 1/2 cup dry quinoa; 1 cup water; 1 avocado (sliced); 4–5 mushrooms (sliced); 1 tsp soy sauce; 1/2 cup shredded red cabbage; 1 medium onion (thinly sliced); 5 tortillas; 2 cup fresh basil; 2 tbsp raw cashews; 1/3 cup olive oil; 2 tbsp nutritional yeast; 2 clove garlic; 1/4 and 1/8 tsp salt; 2 tsp lime juice; 1/2 tsp maple syrup

By Thomas Pagot · Full of PlantsPublic

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Insanely delicious wraps filled with basil pesto quinoa, soy-glazed mushrooms, crunchy fried onions, and avocado! A delicious, healthy, and portable meal!

Prep: 30 min
Cook: 20 min
Total: 50 min
Servings: 5

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Recipe source

This recipe was taken from Pesto Quinoa Wraps · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 5 people

Cooking for

0.5 cupdry quinoa
1 cupwater
1avocado (sliced)
4–5mushrooms (sliced)
1 tspsoy sauce
0.5 cupshredded red cabbage
1medium onion (thinly sliced)
5tortillas
2 cupfresh basil
2 tbspraw cashews
0.33 cupolive oil
2 tbspnutritional yeast
2 clovegarlic
1/4and 1/8 tsp salt
2 tsplime juice
0.5 tspmaple syrup

Steps

1
Rinse the quinoa under cold water. Combine the quinoa and water in a saucepan. Bring to a boil. Once boiling, reduce heat to a simmer and cook for about 15 minutes or until the quinoa is tender and has absorbed all the water. Remove from heat and let it cool.
2
Prepare the pesto:Combine the fresh basil, raw cashews, olive oil, nutritional yeast, garlic, salt, lime juice, and maple syrup in a blender. Blend on high speed for 20-30 seconds. Transfer half of the pesto to the quinoa and stir to combine.
3
Prepare the mushrooms:Heat a teaspoon of oil in a non-stick skillet. Once hot, add the sliced mushrooms and cook for 4-5 minutes or until tender. Deglaze with the soy sauce, stir and cook for one more minute. Remove from heat and set aside.
4
Prepare the onions (optional): Heat about 1/3 cup of oil in a small saucepan. Once hot, add the sliced onions and fry for 3-4 minutes or until golden brown. Remove from the oil and transfer to a plate lined with a kitchen paper towel to remove excess oil.
5
To assemble: spread about 1 tbsp of pesto in the middle of a tortilla wrap. Add a few slices of mushrooms, about 1/4 cup of pesto quinoa, a couple of slices of avocado, some shredded red cabbage, and 1-2 tbsp of fried onions.
6
Fold up the bottom over the filling, then fold the edges and roll it up tightly into a burrito shape. Repeat with the remaining tortillas and filling.
7
Enjoy at room temperature or chilled! These wraps will keep for up to two days in the refrigerator.

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Per portion

Calories: ~227.5 kcal
Protein: ~4.3 g
Fat: ~23.2 g
Carbs: ~18.8 g
Fiber: ~2.1 g
Sodium: ~75.3 mg

One ingredient still needs a USDA food link. mushrooms (sliced), tortillas, and 1/8 tsp salt are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 5-portion recipe.

Approximate — includes amount ranges.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Tree nuts
Wheat
Soy

Partial · 15/16 ingredients linked