For years I was afraid to try quinoa. First of all, I didn’t even know how to pronounce it so it must have been some weird crazy health food, right? Well, it is healthy, full of protein but tastes great too! How can that be, some of you may be saying. Well, the trick I have found is to rinse your quinoa generously and cook it in any type of brother that compliments the meal. Voila, amazing. Check out this Southwest Quinoa Wrap that is protein packed with quinoa and black beans.
6 oz Fage 0% yogurt
1 tsp adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would be fine
pinch of salt
1 cup quinoa, rinsed well
2-2 1/2 cups chicken broth
pinch of salt
1 can black beans, rinsed
1 medium onion, coarsely chopped
2 Tbsp olive oil
1 avocado, sliced
1 large can of corn
2 bell peppers, grilled and sliced in to strips
hot sauce to garnish
Combine all ingredients together. Mix until well incorporated, set aside.
1. Heat broth and quinoa in a small saucepan until just boiling. Turn to low-medium and simmer for 25 minutes or until just tender. Fluff with a fork and set aside.
2. Heat olive oild in a small skillet over medium heat, add the onion and bell peppers. Cook until browned and caramelized, about 10 minutes. Set aside.
3. Rinse canned corn.
4. Assemble – slather chipotle sauce over the middle of tortilla. Scoop a heaping spoonful of black beans, quinoa, caramelized onions, peppers and corn. Place avocado slices over the top. Roll, serve with hot sauce.