SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

March 16, 2020
In case you’re a lover of dealer Joe’s warm lentil packs, you’ll love those highly spiced Quinoa Lentil Wraps with Tahini Sauce! They may be simple to create, can be created Gluten-loose by using the usage of heated corn tortillas and so are super for meal-prep! This so scrumptious and complete of flavour, I absolutely love it!

To make this specific recipe, I commenced with the element list with lentils and bulgur-wheat, but clearly wanted to make a recipe that may be Gluten-loose. I suppose quinoa can be the ideal alternative!

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE
SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

Once I’m trying a couple batches with and with out quinoa, the quinoa were a keeper because it had the popular experience. The aggregate is full of taste, easy to prepare and can be saved inside the refrigerator for up to a week or suspended if important.

Quinoa and lentils are simmered with spices till gentle. Subsequently folded or wrapped with cabbage and chili-paste make these incredible, nicely-balanced, highly spiced and savory vegan-lentil mix served with tahini-sauce on the alternative facet.

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

INGREDIENTS :
Lentil Quinoa Mix:

  • ¾ cup red-lentils, sorted and rinsed
  • ½ cup quinoa, rinsed
  • 1 tsp red-pepper-flakes (Optional)
  • 2 ½ cups water, or more if needed
  • 1 tsp garlic-powder
  • 1 green-onion, thinly sliced
  • 1 tsp onion-powder
  • 2 heaping tsp cumin
  • 2 tbsp chopped-parsley
  • ½ tsp pink-salt, to taste

Spicy Tahini Sauce:

  • ¼ cup tahini
  • ½ cup water, or more if needed
  • 1 tbsp parsley, finely chopped
  • pinch of red-pepper-flakes
  • juice of ½ lemon or 1 tbsp
  • pinch of pink-salt

For Serve:

  • shredded cabbage or micro-greens
  • chili-paste or sriracha
  • lavash bread or corn-tortillas (flour-tortillas work too)
  • sliced avocado, for tacos (Optional)

INSTRUCTIONS :
Lentil Quinoa Mix:
  1. In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
  2. Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini sauce:
  1. In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.
Assemble Wraps:
  1. Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
  2. Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos:
  1. Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
  2. Serve warm, chilled or at room temperature.
For Store:
  1. Wraps can be kept in the fridge for up to 3-4 days, in a covered container.
In case you’re a lover of dealer Joe’s warm lentil packs, you’ll love those highly spiced Quinoa Lentil Wraps with Tahini Sauce! They may be simple to create, can be created Gluten-loose by using the usage of heated corn tortillas and so are super for meal-prep! This so scrumptious and complete of flavour, I absolutely love it!

To make this specific recipe, I commenced with the element list with lentils and bulgur-wheat, but clearly wanted to make a recipe that may be Gluten-loose. I suppose quinoa can be the ideal alternative!

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE
SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

Once I’m trying a couple batches with and with out quinoa, the quinoa were a keeper because it had the popular experience. The aggregate is full of taste, easy to prepare and can be saved inside the refrigerator for up to a week or suspended if important.

Quinoa and lentils are simmered with spices till gentle. Subsequently folded or wrapped with cabbage and chili-paste make these incredible, nicely-balanced, highly spiced and savory vegan-lentil mix served with tahini-sauce on the alternative facet.

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

INGREDIENTS :
Lentil Quinoa Mix:

  • ¾ cup red-lentils, sorted and rinsed
  • ½ cup quinoa, rinsed
  • 1 tsp red-pepper-flakes (Optional)
  • 2 ½ cups water, or more if needed
  • 1 tsp garlic-powder
  • 1 green-onion, thinly sliced
  • 1 tsp onion-powder
  • 2 heaping tsp cumin
  • 2 tbsp chopped-parsley
  • ½ tsp pink-salt, to taste

Spicy Tahini Sauce:

  • ¼ cup tahini
  • ½ cup water, or more if needed
  • 1 tbsp parsley, finely chopped
  • pinch of red-pepper-flakes
  • juice of ½ lemon or 1 tbsp
  • pinch of pink-salt

For Serve:

  • shredded cabbage or micro-greens
  • chili-paste or sriracha
  • lavash bread or corn-tortillas (flour-tortillas work too)
  • sliced avocado, for tacos (Optional)

INSTRUCTIONS :
Lentil Quinoa Mix:
  1. In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
  2. Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini sauce:
  1. In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.
Assemble Wraps:
  1. Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
  2. Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos:
  1. Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
  2. Serve warm, chilled or at room temperature.
For Store:
  1. Wraps can be kept in the fridge for up to 3-4 days, in a covered container.
In case you’re a lover of dealer Joe’s warm lentil packs, you’ll love those highly spiced Quinoa Lentil Wraps with Tahini Sauce! They may be simple to create, can be created Gluten-loose by using the usage of heated corn tortillas and so are super for meal-prep! This so scrumptious and complete of flavour, I absolutely love it!

To make this specific recipe, I commenced with the element list with lentils and bulgur-wheat, but clearly wanted to make a recipe that may be Gluten-loose. I suppose quinoa can be the ideal alternative!

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE
SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

Once I’m trying a couple batches with and with out quinoa, the quinoa were a keeper because it had the popular experience. The aggregate is full of taste, easy to prepare and can be saved inside the refrigerator for up to a week or suspended if important.

Quinoa and lentils are simmered with spices till gentle. Subsequently folded or wrapped with cabbage and chili-paste make these incredible, nicely-balanced, highly spiced and savory vegan-lentil mix served with tahini-sauce on the alternative facet.

SPICY QUINOA LENTIL WRAPS WITH TAHINI SAUCE

INGREDIENTS :
Lentil Quinoa Mix:

  • ¾ cup red-lentils, sorted and rinsed
  • ½ cup quinoa, rinsed
  • 1 tsp red-pepper-flakes (Optional)
  • 2 ½ cups water, or more if needed
  • 1 tsp garlic-powder
  • 1 green-onion, thinly sliced
  • 1 tsp onion-powder
  • 2 heaping tsp cumin
  • 2 tbsp chopped-parsley
  • ½ tsp pink-salt, to taste

Spicy Tahini Sauce:

  • ¼ cup tahini
  • ½ cup water, or more if needed
  • 1 tbsp parsley, finely chopped
  • pinch of red-pepper-flakes
  • juice of ½ lemon or 1 tbsp
  • pinch of pink-salt

For Serve:

  • shredded cabbage or micro-greens
  • chili-paste or sriracha
  • lavash bread or corn-tortillas (flour-tortillas work too)
  • sliced avocado, for tacos (Optional)

INSTRUCTIONS :
Lentil Quinoa Mix:
  1. In a medium-saucepan, then add the water, lentils, quinoa, cumin, garlic & onion-powder, salt and red-pepper-flakes, bring to a boil, cover & simmer about 20minutes.
  2. Remove from heat, add chopped-parsley & scallions, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water. Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini sauce:
  1. In a small-bowl whisk together the tahini, lemon, water, salt, red-pepper-flakes and parsley. Put aside.
Assemble Wraps:
  1. Lay lavash bread onto a level surface. Spread a tablespoon or so of chili-paste, roughly 1 ½-inches from the edge onto the initial ⅓ part in the top to base, leaving an inch on either ends.
  2. Layer with roughly ½ cup lentil and quinoa mixture & cabbage, then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos:
  1. Warm tortillas, layer with lentil and quinoa mixture, micro-greens or cabbage, then add chili-paste & tahini dressing to taste and sliced avocado.
  2. Serve warm, chilled or at room temperature.
For Store:
  1. Wraps can be kept in the fridge for up to 3-4 days, in a covered container.

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