Smoky Red Quinoa Wraps

SmokyRed QuinoaWraps

With Veggies, Tzatziki & Chunky Chips

Makes 10 Wraps

A highly nutritious and delicious take on the classic pita bread /gyros concept. The quinoa is amazing when cooked in this manner, both in texture and flavour. Crispy, smoky, and wonderfully complemented by the cool tzatziki and veggies.

The chips are firstly boiled until tender, then broiled with the thyme and spices to create that rustic crispness. Delicious!

Ingredients

- For the quinoa -

360g red quinoa, rinsed

750ml vegetable broth

1tsp smoked paprika

1tsp onion powder

1tsp ground coriander

A pinch of cumin

A few sprays of olive oil

A pinch of salt

- For the chips -

3-4 large white potatoes, scrubbed & cut into thick strips

A few sprays of olive oil

1tsp sweet paprika

1tsp onion powder

1tbsp fresh thyme leaves

Salt

- For the tzatziki -

400g plain, unsweetened plant based yogurt (we use soy)

1 small cucumber, roughly grated

1tsp fresh dill, finely chopped

1tsp fresh chives, finely chopped

1-2 garlic cloves minced, or 2tsp garlic paste

1/2tsp salt

- To put together -

10 large wholemeal pita breads

Some dried oregano

Fresh lettuce leaves, finely chopped

Tomato slices

Extra chopped chives

Salt & pepper to taste

Method

To prepare the quinoa, first rinse it well, until the water runs clear. Preheat the oven to 190C. Place the quinoa in a pan on the hob and add the vegetable broth. Cook until the water is absorbed. Remove from the heat and add the rest of the ingredients. Mix well. Spread on a lined baking tray and cook for 25-30 minutes, stirring half way.

For the chips, preheat the grill. Boil the chips in salted water for 10-15 minutes until they are tender but not falling apart. Dry them on a tea towel, then spread them on a lined baking tray. Sprinkle the spices over them and spray them with the olive oil. Broil them for 5 minutes, turning them half way. Watch them closely so that they don’t burn.

For the tzatziki, first place the grated cucumber in a tea towel or cheesecloth and squeeze all the liquid out. In a bowl, mix all other ingredients together, then stir in the cucumber.

To prepare the pita breads, sprinkle them with a little salt and oregano, then lightly spray them with olive oil. Warm them up in a toaster, or a pan until they become soft and pliable, or to your liking.

To serve, place each pita bread on a piece of baking paper, then add some tzatziki, some lettuce, some tomato slices, some quinoa and sprinkle some chives over the top. Wrap the pita and fillings in the paper and tie with some string. Serve with the chunky chips.

Enjoy!

Notes

Red quinoa, as all quinoa varieties, is a richly nutritious “grain”, with the highest and complete protein content of all grains. It also contains considerable amounts of manganese, magnesium, phosphorus, zinc, iron, folate, copper and B-vitamins.

Soy yogurt is packed with friendly bacteria which promote a healthy gut and regulate digestive health. It is low in saturated fat and a wonderful source of calcium and some protein. Coconut yogurt and oat yogurt are nutritionally very similar and wonderful replacements for the tzatziki.