Sprouted quinoa wraps
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.