Roasted Yellow Pepper + Quinoa Wrap Recipe
Fresh and Easy
Posted June 9th, 2011 by noelle | View Comments
Detox darlings love quinoa because this ancient little seed is easier for your body to digest than most overprocessed grains. This allows more time for your body’s energy to be spent on rejuventation and slimming work. Rich in protein, quinoa is also a great alternative to meat for vegetarians.
Roasted Yellow Pepper + Quinoa Wrap Recipe
Serving Size: 2 (~400 calories per serving)
Ingredients
1 medium yellow bell pepper, sliced
1/2 shallot, roughly chopped
3 sprigs thyme, stems removed
1/4 cup almond milk (I like the Blue Diamond brand, Original)
1/2 cup dry quinoa
2 brown rice tortillas (I recommend the Food for Life brand)
1 tablespoon coconut oil or butter
few sprigs flat leaf parsley, roughly chopped
few sprigs fresh dill, roughly chopped
sea salt and fresh pepper to taste
Better-for-you ingredients
Learn more about the better-for-you ingredients in this recipe:
- Quinoa Quinoa (KEEN-wah) is a small, protein packed, gluten-free, quick cooking whole grain. Quinoa is a great source of protein (~6 grams per 1/4 cup serving). It is also a great source of fiber (nature’s perfect scrub brush to help with your body’s housecleaning, healing and repair work). Learn more.
- Brown rice tortillas Brown rice tortillas are made with an easier-to-digest grain which allows more of your bod’s time to be spent on rejuvenation and slimming work as opposed to digestion all the time.
- Almond milk Almond milk, a non-dairy alternative, is favored by detox divas for the ease at which your body is able to absorb its nutrients and then fully eliminate anything after that.
- Dill Detox beauties embrace dill for its alleged assistance with digestive problems.
Directions
In a pot place 1/2 cup of dry quinoa and 1 cup of water on a medium high flame. Bring the water to a boil and then reduce flame and allow the water and quinoa to simmer. When water is almost entirely evaporated, remove the pot from the flame. Lightly fluff the quinoa with a fork and set aside.
Separately, in a frying pan place coconut oil, yellow pepper, shallot and thyme along with a dash of salt and pepper to taste. Stir vegetables until shallot is soft and the bell pepper is slightly browned on the edges.
In a Blendtec, or good powerful blender, place the yellow pepper, shallot and thyme. Add the almond milk and purée the vegetables to a slightly chunky consistency. Toss the roasted yellow pepper purée with the quinoa. Add additional sea salt and fresh pepper to taste.
Place individual brown rice wraps into the frying pan and warm them up slightly. Remove wraps from pan when slightly warm. Divide the roasted yellow pepper and quinoa purée equally between the two wraps. Top each wrap with a few sprigs of flat leaf parsely and fresh dill. Fold up wrap, burrito style, and enjoy!
Note: This roasted yellow pepper and quinoa pilaf will easily save in your fridge for a few days and is great warmed up on toast or with a few brown rice chips.
