Mediterranean Quinoa Wraps

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I’ve been loving adding quinoa to salads, substituting it for wheat based grains and adding it to grain bowls for a long time. This week my new favorite way to use a batch of quinoa is in a Mediterranean lettuce wrap. I have romaine and all kinds of greens spilling out of my veggie drawer. I saw the hearty romaine leaves, the quinoa, some olives, ect. No dressing, but my greek vinaigrette would be great, and this recipe just manifested. I threw it together for a quick lunch to take up to my daughter’s school. Two wraps and I had a yummy lunch packed with good energy. Mix it up with what is in your pantry and refrigerator. Let me know your combinations.

Ready to pick up and enjoy

Mediterranean Quinoa Wraps

Makes 6 wraps

1 cup cooked tri color quinoa

1/4 cup kalamata olives cut in half

1/4 cup grape tomatoes cut in half

1 tablespoon capers

1/4 cup cucumber diced

1/4 cup red pepper diced

1/4 cup pepperoncini chopped

14 cup feta ( if using)

6 romaine leaves

Mix all the vegetables together in a bowl and let their flavors blend. Fill each romaine leaf with 2 tablespoons of quinoa, add vegetable mix and if using a dressing drizzle on top. Sprinkle with feta cheese and enjoy.

Here are other items that I would add to these or substitute.

artichokes

sundried tomatoes

picked onions

sunflower seeds

pistachios

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