Spicy Quinoa Lentil Wraps and Tahini Sauce
All these Trader-Joe's inspired spicy lentil wraps using tahini-sauce are simple to create. Can be created gluten free using warmed-corn tortillas and so are fantastic for supper prep!
Calories: 465kcal
Ingredients
Lentil Quinoa Mix
- ¾ cup red-lentils, sorted and rinsed
- 2½ cups water, or more as needed
- ½ cup quinoa, rinsed
- 1 green-onion, thinly sliced
- 1 tsp garlic-powder
- 1 tsp onion-powder
- 2 heaping tsp cumin
- 1 tsp red-pepper-flakes (Optional)
- 2 tbsp chopped-parsley
- ½ tsp pink-salt, or to taste
Spicy Tahini Sauce
- ¼ cup tahini
- 1 tbsp parsley, finely chopped
- ½ cup water or more as needed
- pinch of red-pepper-flakes
- juice of 1/2 lemon or 1 tbsp
- pinch of pink-salt
Serve
- chili-paste or sriracha
- shredded cabbage or micro-greens
- lavash-bread or corn-tortillas (flour-tortillas work too)
- sliced avocado, for tacos (Optional)
Instructions
Lentil-Quinoa Mix
- In a medium saucepan, then add the water, lentils, quinoa, cumin, garlic & coriander powder, salt and red pepper flakes, bring to a boil, cover and simmer for about 20minutes.
- Remove from heat, add scallions and chopped parsley, let rest for ten minutes. If you feel it is too dry, add a few tbsp of water.
- Mixture ought to be creamy, not-dry. Add additional spices to flavor.
Tahini Sauce
- In a small-bowl, whisk together the water, tahini, lemon, red-pepper flakes, salt and parsley. Put aside.
Assemble Wraps
- Lay lavash-bread onto a flat-surface. Spread a tbsp or so of chili-paste, roughly 1 ½ inches from the edge on the first ⅓ portion in the top to bottom, leaving the inch on either ends.
- Layer with roughly ½ cup lentil and quinoa-mix, cabbage . Then fold & roll. Slice in half & serve with a spoonful of tahini-sauce on every bite.
For Tacos
- Warm tortillas, layer with lentil and quinoa-mix, cabbage or micro-greens. Then add chili-paste and tahini dressing to taste and chopped avocado.
- Then Enjoy and serve warm, chilled or at room-temperature.
Notes
- Don't hesitate to utilize all of cabbage, or some other greens which you enjoy.
Lentil and quinoa mix makes approximately 3 cups. Refrigerate for up to a week or freeze for longer. - Tahini-sauce makes about ¾ cup. Store in the fridge for up to a week. It is good on salads, roasted or steamed veggies too! Should you would rather the sauce to be thicker, then use less water or include more tahini.
- If you do not have quinoa available, it's still possible to pull this together employing all lentils. 1 cup lentils into 2 ¼ cups water. If utilizing brown or green lentils, cook at least 40minutes.