Mediterranean Quinoa Wraps with Tahini Dressing

Rinse 1/2 cup quinoa under cold water. In a small saucepan, combine quinoa with 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and let stand for 5 minutes, then fluff with a fork.

While quinoa cooks, prepare the vegetables: dice 1/2 medium cucumber, halve 1/2 cup cherry tomatoes, finely dice 1/4 medium red onion, chop 1/4 cup kalamata olives, and roughly chop 1/4 cup fresh parsley and 2 tbsp mint leaves.

Drain and rinse 1 can of chickpeas. Pat dry with paper towels, then toss with 1/2 tsp cumin, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil in a bowl.

For the tahini dressing: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp lemon juice, 1 minced garlic clove, and 3 tbsp water until smooth. Add more water if needed to reach desired consistency.

In a large bowl, combine the cooked quinoa, seasoned chickpeas, cucumber, tomatoes, red onion, olives, crumbled feta cheese, and herbs. Toss gently to combine.

Warm the whole wheat tortillas briefly in a dry skillet over medium heat or in the microwave for 10-15 seconds until pliable.

To assemble each wrap, place a tortilla on a flat surface and add a layer of baby spinach in the center. Top with about 1/3 of the quinoa-vegetable mixture, then drizzle with tahini dressing.

Fold the bottom of the tortilla up over the filling, then fold in the sides and continue rolling tightly to enclose the filling completely.

Repeat with remaining tortillas and filling. Cut each wrap in half diagonally if desired.

Serve immediately with extra tahini dressing on the side for dipping.