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Quinoa Wrap With Black Beans, Feta And Avocado
MARIN MAMA COOKS15Ingredients
10Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup quinoa (or feel free to use any leftover quinoa you have - Note: This makes up a full batch of quinoa, but I use it up all week in this wrap, as well as other dishes.)
- 2 cups water (filtered)
- 15 oz. black beans (drained - You will also store any unused black beans for future wraps)
- 1 avocado (ripe)
- 8 spinach leaves
- Monterey Jack cheese (to taste)
- feta cheese (to taste)
- 9 inches spinach tortilla (or multi-grain, You could also skip the tortilla and wrap it in lettuce or collard green, or just mix the quinoa mixture with some spinach leaves)
- 1 avocado (medium ripe, peeled and diced)
- 1/3 cup tahini (well stirred, – make sure this is a level cup, as too much tahini will overpower the dip)
- 3 Tbsp. fresh lemon juice (approx. 1 lemon)
- 1/2 tsp. ground cumin
- 2 Tbsp. cilantro (minced)
- 1/2 tsp. coarse sea salt
- 1/4 cup water (filtered)
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