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.

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.

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

artichokes

sundried tomatoes

picked onions

sunflower seeds

pistachios