This quinoa + black bean wrap has become a lunch staple for me. It’s packed with nutrients + flavor, and with only 6 ingredients, it’s super easy to make.
Since I make the quinoa and black beans in a batch together on Sunday night, the actual wrap prep takes less than five minutes. Once the quinoa/black bean mix is made, I store it in the fridge right next to the other ingredients. This makes it even easier to grab + make while I’m in between work calls (which, let’s be honest, is pretty much every weekday).
For the veggie, I prefer cucumbers since it gives it a little extra crunch. But I’ve tried it with sliced bell peppers instead, which was also delicious.
The cilantro/jalapeño hummus I use gives it even more flavor, but you can always use another hummus flavor.
Hope you enjoy!
Quinoa + Black Bean Wrap
Ingredients:
-1 Siete Almond Flour Tortilla
-2 Tbsp of Majestic Hummus (cilantro + jalapeño is my favorite)
-1/4 Cup Cooked Quinoa
-1/4 Cup Organic Black Beans (preferably, no salt added)
-1 Tbsp of Feta Cheese
-Thinly Sliced Cucumbers
Tools:
-Measuring Cup (1/4 Cup)
-Measuring Spoon (1 Tbsp)
-Small Pan
Instructions:
Quinoa/Black Bean Mix Prep:
1: Cook quinoa over stove top
2: Cook black beans over stove top on low. Drain, once heated
3: Put quinoa and black beans in a container and mix. Store in fridge.
*I like to do this on Sunday night and store it in the fridge for the full week so all ingredients are cold. Depending on how many days I want to have this for lunch, I increase the amount of servings (which is usually 4, so 1 cup of each).
Quinoa + Black Bean Wrap Prep:
1: Spread hummus on the tortilla*
2: Add sliced cucumbers
3: Add quinoa/black bean mix
4: Top with feta cheese
5: Wrap + enjoy!
*You can warm up the tortilla first, but since the ingredients are cold, it usually causes the tortilla to get cold even when warmed up first
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