Tortilla wraps with Quinoa, vegetables and nuts

I have seen a lot of recipes with Quinoa and I was keen to try some recipes with it as it is highly appreciated for its nutritional value;  its protein content is fairly high –though not as high as most beans and legumes. 

There is lots of information and recipes using Quinoa on the internet and I found  the following had lots of information about Quinoa:

I found that Quinoa on its own didn’t taste much but adding some spicy vegetables and nuts to the quinoa made it a tasty meal.

Ingredients for 4-6 wraps:

  • 6 tortilla wraps
  • ½ cup Quinoa
  • 1 medium sized potato
  • 1-2 small onions
  • ½ cup frozen peas
  • 2 green chillies chopped finely  (optional)
  • 1 tsp grated ginger (optional)
  • 1 cup mixture of chopped almonds and cashews
  • 1 tsp salt (as per your taste)
  • ½ tsp turmeric
  • 2 -3 tbs sunflower oil
  • 1 tsp cumin seeds
  • 1 cup of cheddar cheese
  • some salsa , pepper, green chutney or red chutney for serving

Method:

1.  Wash and cook the Quinoa as per the instructions on the packet.  Mine asked for one part of Quinoa to be cooked with 5 parts water.  I added a pinch of salt and a teaspoon of oil to mine.  Once cooked I had quite a lot of cooked Quinoa and I kept the leftover Quinoa in the fridge to use in another recipe. 

2.  Using a mandoline or grater, grate the potatoes, onions and carrots.

3.  Heat 2 tablespoons of sunflower oil and add the cumin seeds to the oil.  Once they get a little brown, add the onions and green chillies allow them to soften.  Then add the nuts and toast them for a minute.

4. Add the grated potatoes, peas and ginger.  Add the spices – salt and turmeric and stir the mixture.  Cook until the potato feels soft.  It took me 3 minutes in my microwave.

5. Toast the tortilla on a griddle and layer it with the Quinoa.

6. Spread the cooked vegetables over the Quinoa.

7.  Roll the tortilla and arrange them on a greased baking tray.  To stop them from sticking to each other, rub some oil on the tortillas before arranging them next to each other.

8. Sprinkle a couple of teaspoons of water over the tortillas and cover them if foil and cook them in the oven for 15 minutes at 170 degrees F (or 75 Degrees C) .

9.  Remove the foil after 15 minutes and sprinkle the cheese over the tortillas and cook for 5 minutes or until the cheese melts.

10. Serve the tortillas hot with some salsa and green chutney.  You can even serve it with Salad.

 

  • looks inviting!!

  • very healthy recipe to eat vegetable and grain in one dish.

  • Very healthy and innovative recipe. It is also looks like enchiladas from mexican restaurants

  • Nutritious and super filling wraps, love to enjoy it..

  • Anonymous

    Hi
    I made these with green chutney,mixed vegetable and Quinoa and they turned out to be very tasty.
    I had them for lunch.
    Thanks for posting

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