Healthy Lemon Quinoa Avocado Wrap for a Delicious Lunch
In a world filled with many culinary options, it’s important to find recipes that not only taste good but also pack a wholesome punch. That’s where Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap recipe comes in. This recipe offers a combination of ingredients that are not only nutritious but also absolutely delicious!
With a tangy lemon flavor mixed with the creaminess of avocado and quinoa, this wrap is hearty and savory all at once. Each crunchy bite bursts with flavor and offers a refreshing taste that’ll leave you feeling satisfied without sacrificing your health goals.
This recipe uses fresh, natural ingredients, including avocado, cucumber, and iceberg lettuce, making it an excellent vegetarian option for those who love their veggies. It’s easy to put together and perfect for anyone looking to make quick, healthy meal choices packed with essential nutrients. Regardless of whether you’re a busy professional or a stay-at-home parent, this Lemon Quinoa and Avocado Tortilla Wrap recipe is ideal for anyone who wants to eat healthy without sacrificing taste or convenience.
So why not give it a try? Your taste buds will thank you!
Why You’ll Love This Recipe
Do you love lemons as much as we do? If so, then you’re in luck because Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe is sure to be right up your alley!
This recipe combines the refreshing taste of lemon with the earthy flavor of quinoa, creating a perfect blend that’s both tangy and savory. The addition of fresh avocado and crisp iceberg lettuce makes every bite a burst of mouth-watering goodness. And don’t forget about the red chile that brings just the right amount of spice to this delightful dish.
But what really sets this recipe apart is its versatility. You can easily swap out ingredients to suit your own tastes – want more heat? Add more chiles! Want a plant-based meal? Leave out the feta cheese and substitute with vegan alternatives.
Additionally, this dish is low-carb and high-protein, making it an excellent option for those looking to maintain or improve their diet. The quinoa provides all nine essential amino acids, making it a complete protein source. Plus, avocado adds healthy fats while being rich in fiber and other essential nutrients.
Not only is this recipe healthy and delicious, but it’s also incredibly easy to prepare – no complex techniques or daunting cook times here! With minimal prep required and simple steps to follow, even novice home cooks can whip up Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe in no time.
In summary, if you’re looking for a wholesome dish that’s packed with flavor, healthy nutrients, and allows you to get creative in the kitchen, then you’re going to love this recipe. Try it out today and see for yourself why it’s become an instant favorite among foodies everywhere!
Let’s take a closer look at the ingredients needed to prepare this Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe that serves 4 people:
- 10 fluid ounces of water
- 120 g quinoa, prepared
- 2 corn tortillas
- 1 lemon (juice and zest)
-¼ head of iceberg lettuce
- 1 red chili, seeds removed and sliced thinly
- ½ cucumber, sliced into thin rounds
- 1 ripe avocado, pitted, peeled and sliced into thin wedges
- 1 spring onion, finely chopped
- 1 garlic clove, minced
- a handful of parsley leaves, chopped
- a handful of fresh mint leaves, chopped
- extra virgin olive oil
For those who want to add more flavors and textures to their wrap recipe, some substitutes and variations can be added. Keep reading our article to find out more about them.
The Recipe How-To
Now it’s time to get cooking! Follow these easy steps to create your delicious Wicklewood Lemon Quinoa and Avocado Tortilla Wrap.
Step 1: Prepare the Quinoa
Start by rinsing one cup of quinoa under cold water to get rid of the saponin residue. Once rinsed, put the quinoa into a pot with two cups of water and bring it to a boil. Reduce heat and let it simmer for 10-12 minutes or until it’s fluffy and cooked through.
Step 2: Prepare Your Vegetables
While the quinoa is cooking, you can prepare the vegetables. First, chop up some spring onions, dice some cucumber, and shred some iceberg lettuce. Mince a clove of garlic, then squeeze out the juice of a whole lemon. Once that’s done, chop up some fresh parsley and a small handful of fresh mint.
Step 3: Mix with Quinoa
Once the quinoa is cooked, fluff it up with a fork and mix in all the vegetables. Pour over some extra virgin olive oil and lemon juice, then add a pinch of salt and dried red pepper flakes for an extra kick.
Step 4: Assemble the Wraps
Lay out four corn tortillas and spoon equal portions of your quinoa mixture onto each one. Slice an avocado in half and remove the pit before cutting thin slices. Put slices on top of your wraps. Finally, crumble over some feta cheese for added flavor.
Step 5: Roll-Up Tight
Wrap each tortilla tightly by first folding in both sides, then rolling from bottom to top. Serve as they are or with a side of avocado tahini dip.
Enjoy your delicious Wicklewood Lemon Quinoa and Avocado Tortilla Wraps!
Substitutions and Variations
One of the great things about Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap recipe is how versatile it is. Here are some substitutions and variations you can try out:
– Protein: Feel free to add your protein of choice to this wrap, such as chicken, shrimp, tofu or tempeh. For a vegan-friendly version, you can also swap in black beans, lentils or chickpeas.
– Greens: Though this recipe calls for iceberg lettuce, you can use any green of your liking. Try spinach, kale or romaine for a heartier base.
– Herbs: We love the brightness that fresh mint and parsley bring to this dish, but cilantro or basil could be used instead for a different flavor profile.
– Dressing: If you prefer something creamier than the lemon dressing in the recipe, try swapping in tahini or hummus. Alternatively, for a sweeter twist, mix honey with dijon mustard and olive oil.
– Tortilla: If corn tortillas aren’t your thing, feel free to use whole grain tortillas or even swap them altogether for flatbreads like lavash or naan.
– Cheese: The original recipe calls for feta cheese, but goat cheese or even cotija would work well too.
Whether you’re making a curried quinoa salad with feta and cilantro or an avocado and feta wrap with tahini dressing instead of lemon dressing, don’t forget to get creative with your substitutions and variations!
Serving and Pairing
Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe is a perfect dish for lunch or dinner. The wrap is delicious on its own, but it pairs perfectly with a variety of sides and drinks.
One classic pairing for these tortilla wraps are crispy corn tortilla chips with some fresh guacamole or salsa. Crunchy vegetables such as sliced cucumbers, snap peas, or red peppers make an excellent side dish that complements the wrap’s texture.
The wraps also go excellently with a tossed salad, especially if it includes iceberg lettuce, which adds refreshing crunchiness to the table. For those looking to complete the meal with some protein, black beans or curried quinoa are a great addition to any salad.
If you’re serving the wraps as a light dinner, pair them with a bold white wine like sauvignon blanc or even a sparkling rose. For a refreshing non-alcoholic beverage option, lemon water or ice-cold mint tea will do the trick.
Lastly, don’t forget about dessert! These wraps’ zesty flavor profile makes them an excellent complement to a light dessert such as mixed fruit or berries served over Greek yogurt.
Overall, the Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe allows for endless possibilities when it comes to pairing and serving options. Whatever your preference may be, this veggie wrap recipe is sure to delight your taste buds!
Make-Ahead, Storing and Reheating
Once you’ve made these fabulous Lemon Quinoa and Avocado Tortilla Wraps, you’ll want to savor them as often as you can. Luckily, they store and reheat really well! Here are some tips to help you make the most of your delicious wraps:
Make-ahead: You can prepare the quinoa salad and store it in an airtight container in the fridge for up to three days before assembling the wraps. Alternatively, you can prepare the entire wrap ahead of time and store it wrapped tightly in plastic wrap or in an airtight container for up to two days.
Storing: These wraps are best stored in the refrigerator to keep them fresh. You can store them wrapped in plastic wrap or aluminum foil individually. Be sure to separate them with parchment paper to prevent them from sticking together.
Reheating: To reheat, either microwave the wrap for 30 seconds if using a microwave-safe dish, or simply pop it into a preheated oven (at 200°C) for about 10 minutes until heated through.
It’s important to note though that the texture may change slightly after reheating so we recommend adding a bit of moisture like lemon juice or olive oil to maintain the original texture when reheating.
With these tips on Make-Ahead, Storing and Reheating, you’ll be able to keep your Lemon Quinoa and Avocado Tortilla Wraps fresh and delicious for as long as possible!
Tips for Perfect Results
To ensure the best outcome for this scrumptious Lemon Quinoa and Avocado Tortilla Wrap Recipe, here are some helpful tips to keep in mind.
Firstly, when preparing the quinoa, it is essential that you rinse it thoroughly before cooking to remove any bitterness or grit. Place the quinoa in a fine-mesh strainer and rinse it under running water until the water runs clear.
Secondly, when boiling the quinoa, use a ratio of one part quinoa to two parts water. Bring the water to a boil before adding the quinoa and then reduce to a simmer, covering with a tight-fitting lid. Cook for 15-20 minutes until all the water has been absorbed, and the quinoa is cooked through.
An important note on cooking quinoa is not to overcook it; otherwise, it can become mushy and unappetizing. After cooking for 15 minutes or until all of the water has been absorbed, remove it from heat and let it cool for at least five minutes.
Another critical tip is to include all of the ingredients used in the recipe. Adding or leaving out an ingredient could drastically affect your wrap’s taste and texture, so make sure you check your list thrice!
Lastly, when assembling your wrap, place your tortilla on a plate or paper towel before filling to eliminate excess moisture that may soften your tortilla. Spread your Avocado Tahini Dip evenly onto your tortilla before adding any other fillings like iceberg lettuce, red chile, cucumber, spring onion alongside Macadamia Feta cheese crumbles.
By following these simple tips, you will undoubtedly achieve perfect results each time you make Wicklewood’s delightful Lemon Quinoa and Avocado Tortilla Wrap recipe.
In conclusion, the Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe is the perfect addition to your recipe collection. It is a healthy, fresh and easy-to-prepare recipe that can be enjoyed by everyone. The combination of lemon, quinoa, avocado and fresh herbs creates a flavor profile that is sure to impress your taste buds.
This recipe is versatile and can be easily customized to suit your preferences. You can try different variations, such as adding black beans, feta cheese or even curried quinoa to make it even more delicious. Moreover, you can enjoy this recipe as a vegan option by replacing the feta cheese with a vegan alternative.
When serving these wraps, consider pairing them with a whole grain tortilla or a side of avocado tahini dip for some extra flavor. You can also make ahead and store them in the fridge for a quick and healthy lunch on busy days.
In summary, the Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe is a winner in every aspect – nutritionally balanced, flavorful and easy to make. Give yourself the opportunity to experience its unique flavors and perhaps even surprise yourself with how much you’ll love lemons!
Wicklewood’s Lemon Quinoa and Avocado Tortilla Wrap Recipe
- 6 ounces quinoa, prepared
- 10 fluid ounces water, boiling
- 2 tablespoons of fresh mint, chopped
- 2 fluid ounces extra virgin olive oil
- 2 tablespoons flat leafed parsley, chopped
- 1 clove garlic, crushed
- 1 bunch spring onion, chopped
- 1 ripe avocado, stoned peeled and diced
- 1/2 cucumber, diced
- 1/2 red chile, seeded and chopped
- 1/2 red pepper, seeded and chopped
- 1/2 iceberg lettuce, shredded
- juice 2 large lemon
- 6 gluten free corn tortillas
- In a medium pan boil the water and add the quinoa, return to the boil, cover, reduce heat and cook for approx 15 mins or until all the water has been absorbed.
- Transfer to a large bowl and add mint, parsley and onions, mix thoroughly.
- Blend together the oil and half of the lemon juice and pour over quinoa mixture, mix well season to taste.
- Chill for approximately 30 mins, after which time stir in the cucumber, set aside.
- In another bowl, coat the avocado in the remaining lemon juice, gently crushing some of chunks but leaving others intact.
- Add remaining ingredients mixing well.
- Lay a bed of lettuce on each warm tortilla add 2 tablespoons of the quinoa mixture and one of avocado.
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.