Balsamic Portobello and Quinoa Wraps

Believe me. These were a lot better than they look! I couldn’t get a good picture without the wrap unraveling, but they were packed with so much goodness they just couldn’t stay put. I’ve never had a wrap with quinoa inside and it was really tasty. Did you know quinoa is a complete protein? I should use it a lot more than I should, especially because it’s as easy as boiling pasta and a lot better for you. You could add whatever grain or vegetable blend you’d like in these wraps and I’m sure they would still be a filling and simply delicious meal. I decided to use a burrito size whole wheat tortilla instead of using a pita because I thought it would be neater and easier to fill, but you can use whatever you’d like to use.

Balsamic Portobello and Quinoa Wraps

1 cup quinoa, 2 cups water

1 tsp Vegetarian Better than Bouillon Beef

3 Portobello caps, cleaned and sliced thin

1 yellow bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, halved and sliced

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp Herbs de Provence

1 tbsp balsamic vinegar

1 tbsp low sodium soy

1 tsp vegan Worcestershire sauce

Pepper to taste

Whole wheat tortillas, burrito size

Spring mix

1. Heat oven on 400* and add portobellos, peppers, and onions to a mixing bowl and mix with spices and soy, balsamic, and Worcestershire.

2. Add to a parchment lined pan and bake for 20-30 minutes until tender.

3. In a sauce pan, add quinoa and water and bring to a boil. Reduce to a simmer and add bouillon and cook until water is absorbed, about 15 minutes.

4. Warm tortillas, I did in the toaster oven, and then add quinoa, vegetables, and spring mix lettuce to the wrap and roll up. Don’t overstuff or it will break.

One Comment Add yours

  1. I used to hate quinoa and now it grew on me! Sounds like a great idea to combine it with mushrooms 🙂

    Liked by 1 person

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