If you’re like me, most weekday lunches involve a stack of cold cuts, cheese, and whatever veggie and condiment concoction looks tasty when you get to the fridge. Not to say there’s anything wrong with a turkey and cheese sammich, but it’s good to have some easy, quick staples in your arsenal for those days you want to spice it up.
For this Instagrammable recipe, I was inspired by the Whole Grain Quinoa and Lentil Wraps from For the Love of Food, coupled with an awesome quinoa and black bean salad I had at a dinner party recently.
I’m a big fan of rice, but as grains go I’d never tried quinoa before — so I was pleasantly surprised by the mild flavor that’s easily paired with different veggies, meats, and salad dishes. And I’ve been on a black bean kick lately so I decided to substitute beans for lentils, throw in some chopped tomatoes, and call it a quick, healthy meal.
Even better, if you cook up your quinoa and beans, mix them up and refrigerate them, you’ll have enough filling for several meals in the future (or, you know, at least until December 21).
Whole Grain Quinoa and Black Bean Wraps with Homemade Tahini Sauce
whole wheat tortillas
1 cup quinoa & 2 cups water
1 can of black beans, drained
1/2 tomato, chopped
3/4 cup tahini paste
2 garlic cloves, minced
juice from 1 lemon
cilantro, other herbs for garnish
Bring the quinoa and water to a boil, then lower it to a simmer for about 20 minutes, uncovered, until the quinoa is tender. Let the quinoa cool before mixing it with the black beans.
Drain a can of black beans in a colander and set them aside.
While the quinoa is cooking, take your tahini paste and add the minced garlic and lemon juice. Be sure to add the garlic first — or add the juice and garlic at the same time — so the lemon juice doesn’t sit in the paste and drain moisture. Use a blender to mix the ingredients into the paste, or blend by hand. If the tahini sauce comes out too thick and dry, just add water until you get the texture you like.
Once the quinoa is cool, add the black beans to the pot and mix.
Spread tahini sauce on a tortilla, add the quinoa and black bean mixture, and top it off with chopped tomatoes, cilantro, or other herbs to taste.
Cut your wrap in half, and serve!