Spiced Quinoa-Avocado Wraps

Introducing a burst of flavors and textures, these Spiced Quinoa-Avocado Wraps are a nutritious and vibrant meal perfect for any time of day.

Packed with the wholesome goodness of quinoa, creamy avocados, and an array of fresh vegetables and nuts, these wraps are not only delicious but also incredibly satisfying.

The combination of spices like coriander, cumin, and paprika, along with the zest and juice of a lemon, enhances the overall flavor profile, making each bite a delightful experience.

Wrapped in hearty collard green leaves, these wraps are a healthy alternative to traditional sandwiches, providing a refreshing crunch and a dose of essential nutrients.

Whether enjoyed immediately or refrigerated for later, these wraps promise a rich and flavorful meal that is as convenient as it is nutritious.

Spiced Quinoa-Avocado Wraps

Kris Francefort

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Course Main Course

Servings 6 Wraps

Ingredients

  

• 3 cups cooked red or white quinoa    See quinoa preparation instructions below
• 1/4 cup raisins Preferably a mix of dark and golden
• 1/4 cup dried apricots, minced
• 2 firm-ripe avocados, cut into ½ inch chunks
• 3 scallions, white and green parts, thinly sliced
• 1/2 cup tomatoes, diced into ½ inch pieces
• 1 cup red bell pepper, diced into ½ inch pieces
• 1/3 cup almonds, chopped
• 1/3 cup walnuts, chopped
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 lemon, zested and juiced
• Pinch sea salt and ground pepper, to taste
• 6 large collard green leaves (or sandwich wrap)

Instructions

 

• To prepare quinoa from scratch. Rinse 1 cup dry quinoa in a fine-mesh strainer. Add quinoa, 1 ¾ cups water, a pinch of sea salt to a sauce pan, then bring to a boil. Reduce heat to low, cover and cook for 10-15 minutes until seeds pop and water is absorbed. Fluff with a fork and turn out on a shallow dish or pan to cool to room temperature.
• In a medium bowl, soak raisins and apricots in hot water to soften for 5 minutes, then drain.
• Prepare salad: Add prepared cooled quinoa, dried fruit, vegetables and nuts to a large mixing bowl. Sprinkle spices, lemon zest and juice over the top. Stir to combine.
• Prepare wraps: 

  • Wash individual collard green leaves, cut stem from center and separate into 2 halves, then arrange by slightly overlapping middle seam to make one solid leaf.

  • Spread 1 cup salad over the seam over the center section of the collard leaf, leaving 2” on all sides.

  • Wrap tightly by folding bottom section over salad, fold each side to the center, then carefully roll from the bottom to the top, tucking in the sides as you go. End with the top seam down. Cut in half to serve. See the photo tutorial.
• Serve immediately or refrigerate assembled wraps for 1-2 days.
• Salad can be refrigerated for 3-4 days and flavors will become richer over time.

Notes

Also delicious in a pita pocket with collard or romaine leaves tucked inside.

Feel free to add additional chopped veggies and more of those listed above! It’s fun to experiment with different combinations to discover your personal favorites flavor blends.