Mediterranean Roasted Vegetable & Quinoa Wrap
20min
25min
2
540
Chef's Note
To make this wrap even more filling, you can add a few slices of grilled chicken or turkey. The quinoa can be prepared a day ahead and refrigerated, which will save you prep time. For a crunchier texture, consider adding toasted pine nuts or sunflower seeds to the filling.
Tags
Ingredients
1/2 cup, uncooked quinoa
1 cup vegetable broth
3 tablespoons, divided olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon, plus more to taste salt
1/4 teaspoon, plus more to taste black pepper
1 medium, thinly sliced red bell pepper
1 medium, cut into half-moons zucchini
1 small, diced eggplant
1/2 medium, thinly sliced red onion
2 cloves, minced garlic
2 pieces whole wheat lavash or large tortillas
1/2 cup tzatziki sauce
1/3 cup, crumbled feta cheese
1/4 cup, pitted and chopped kalamata olives
2 cups, loosely packed fresh spinach
1 tablespoon fresh lemon juice
2 tablespoons, chopped fresh dill
2 tablespoons, chopped fresh parsley
1 teaspoon lemon zest
Instructions
- 1
Rinse quinoa under cold water. In a small saucepan, combine quinoa and 1 cup vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.
- 2
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 3
In a small bowl, mix 1 tablespoon olive oil with cumin, smoked paprika, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 4
When quinoa is done, fluff with a fork and stir in the spice mixture. Set aside to cool slightly.
- 5
In a large bowl, toss the sliced bell pepper, zucchini, diced eggplant, and red onion with 1 tablespoon olive oil, minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
- 6
Spread the vegetables on the baking sheet in a single layer and roast for 20-25 minutes, stirring halfway through, until tender and slightly caramelized.
- 7
While the vegetables are roasting, in a small bowl, combine the chopped dill, parsley, lemon zest, lemon juice, and remaining 1 tablespoon olive oil. Season with a pinch of salt and pepper.
- 8
Warm the lavash or tortillas in the oven for the last minute of roasting time, or in a dry skillet over medium heat for about 30 seconds per side.
- 9
To assemble each wrap, spread 1/4 cup tzatziki on each lavash or tortilla, leaving a 1-inch border around the edges.
- 10
Layer 1 cup of fresh spinach on top of the tzatziki.
- 11
Divide the seasoned quinoa evenly between the two wraps, spreading in an even layer.
- 12
Top with the roasted vegetables, dividing evenly between wraps.
- 13
Sprinkle each wrap with half of the feta cheese and chopped kalamata olives.
- 14
Drizzle the herb-lemon mixture over the fillings.
- 15
Fold in the sides of the lavash or tortilla, then roll tightly from the bottom up, tucking in the sides as you go.
- 16
Cut each wrap in half diagonally and serve immediately, or wrap tightly in parchment paper or aluminum foil for a portable lunch.
Nutrition Information (per serving)
540
18g
58g
26g
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