Sprouted quinoa wraps

Taste - - Eat -

READY IN 35 min­utes plus soak­ing and sprout­ing time SERVES 4 VEG­E­TAR­IAN GLUTEN FREE

1 cup dried quinoa, soaked

overnight in cold wa­ter 1 cup wa­ter Hand­ful soft herbs (flat-leaf pars­ley

or co­rian­der), roughly chopped Juice 1 lemon 2 Tbsp ex­tra vir­gin olive oil Fine sea salt 2 car­rots, finely grated 1 medium beet­root, finely grated 4 gluten-free wraps (I use Free­dom

Le­banese pita breads) 1 cup hum­mus (home­made

or store-bought) Sprouted blue peas or mung beans, to serve (see in­struc­tions on pre­vi­ous page) – op­tional

1 Af­ter soak­ing, trans­fer quinoa to a fine sieve and rinse well. Place over a bowl, cover with a glass lid and set aside on the bench for a day (af­ter 6-8 hours you will no­tice the lit­tle white tail on the quinoa has started to un­ravel/sprout). 2 Trans­fer quinoa to a pot, add the wa­ter and bring to a boil. Cover with a lid and sim­mer for 10-12 min­utes or un­til ten­der and all the wa­ter has been ab­sorbed. Re­move from the heat and set aside for 5 min­utes with the lid on be­fore fluff­ing with a fork. 3 Trans­fer quinoa to a bowl and al­low to cool. Fold through herbs, half the lemon juice and 1 Tbsp ex­tra vir­gin olive oil. Sea­son with sea salt and ground black pep­per to taste. 4 Pre­heat oven to 180°C. In an­other bowl, com­bine grated car­rot, beet­root and re­main­ing lemon juice and oil. Sea­son with a lit­tle sea salt and ground black pep­per. 5 Briefly heat wraps in oven to soften (op­tional, but I find it much nicer when deal­ing with gluten-free wraps). Spread a lit­tle hum­mus in cen­tre of each wrap, top with some quinoa, then some car­rot and beet­root salad and a lit­tle hand­ful of sprouted peas or mung beans, if us­ing. Roll every­thing up in the wrap and serve.

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