Thai Quinoa Salad Wraps
Thai Quinoa Salad Wrap made with Quinoa, Peppers and red cabbage.
For the dressing
Extra Virgin Olive Oil
or Sesame oil
or coconut aminos
For the quinoa salad
Green Bell Pepper
Red Bell Pepper
chopped and steamed
For the Wrap
In a mason jar, add the ingredients for the dressing
Cover the mason jar and shake well
Set aside for 30 minutes to overnight, if possible
In a bowl, add the ingredients for the salad
Add the peanut butter dressing. I used only about ¾ of the dressing and refrigerated the rest
Mix the salad well and set aside
Heat a cast iron skillet on medium heat. You can use a heavy bottom non-stick pan too
Place one tortilla on the skillet and heat for 30 seconds. Do the same for the other side.
Put the tortilla on a plate and add the quinoa salad in the middle
I put about a half cup per tortilla
Start by folding the sides of the tortilla
While holding the sides in, fold the bottom of the tortilla over the sides and the quinoa
Roll over the top tortilla fold and set aside
Do the same for the remaining tortillas.
Serve Immediately (Or See notes for freezing instructions)
Serve immediately or wrap them in a parchment paper and put them in a ziploc bag. Write the date on it and freeze. I try to use them up within a week.
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