Lunch for the Week: Curried Quinoa Wrap with Avo-Citrus Slaw (Vegan!)

Do you know what speaks highly for this recipe?  It’s Friday, and I am just as much looking forward to devouring one of these wraps at lunch time today as I was on Monday.  Probably a good thing, since I actually made enough of the quinoa mix to last me next week too!   You see, the kitchen at the new house currently looks something like this…

…so I wasn’t entirely sure I’d be doing much food prep next week.  Turns out, we’ve decided not to try to be out of the apartment this weekend.  Not because we’re not ready to stop sharing our space with rats… but because it was simply too much stress.  Anyways, I find myself on a bit of a tangent.  Back to the wraps.  The ingredient list might look long and slightly overwhelming, but if you make the components on Sunday afternoon you’ll be thanking yourself at lunchtime all week!

Curried Quinoa Wrap with Avo-Citrus Slaw

From Healthy Happy Life

For 5 Services (lunch for 1 week!)

Ingredients:

Curried Quinoa:
1.5 T curry
1/8 t cayenne powder
1 tsp sea salt
1 1/4 cups dry, unrinsed quinoa
1.5 cups water
1/4 orange juice

To fold into cooked quinoa:
3/4 cups frozen peas (thawed or warmed)
1/4 cup salted cashews
1/4 cup sweet onion, chopped
1 Tbsp rice vinegar
2T tahini
1 seedless tangerine or orange, peeled/diced
1 Tbsp maple syrup
1/4 cup chopped mint
1 Tbsp nutritional yeast (optional)

Avo-Citrus-Tahini Slaw:
2 Tbsp lemon juice
2 Tbsp orange juice
1 avocado, diced
1 tsp liquid smoke (optional)
1.5 cups broccoli slaw mix
2 Tbsp tahini

Whole wheat tortillas (at least 8″)

Directions:

1. Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for while you prep your slaw. Lift lid and fluff with fork.

2. Prep your slaw and toss well. Cover and place in fridge to marinate/chill until ready to assemble wraps.

3. Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients, yet the onions and cashews will still stay nicely al dente.

I suggest assembling the wraps each morning.  Both the quinoa and the slaw will last in the fridge all week just fine , although just a warning, if the broccoli mix has cabbage, you may notice some discoloration!

To assemble, put ~3/4- 1 cup of quinoa in center of wrap.  Top with a dollop of slaw.  Fold ends first and then carefully wrap. 

Johanna