Tabbouleh Wrap

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We easily conceive that any food wrapped with something is already good. It somewhat excites us what’s beneath those wraps even though we already know. And the simplicity, a mere constituent of convenience built with eat-with-your-bare-hands character that made these recipes a common favorite. This Tabbouleh Wrap is one great example. Well, you’ve already tried our mouth-watering quinoa tabbouleh recipe. Just in a goodness of flatbread and super tasty hummus to complete its Middle-eastern form.

Preparation Times:

Tabbouleh Wrap

Equipment:

Saucepan
Large bowl

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 pint cherry tomatoes, cut in half
1 red pepper, diced
1 cucumber, seeded and diced
1/2 cup mint leaves, chopped
1/4 cup extra virgin olive oil
1 red onion, diced
3 cloves garlic, minced
2/3 cup parsley, chopped
Salt and pepper
2 tbsp lemon juice
Pita, tortilla wraps or any wrap of your choice

Instructions:

Bring quinoa and water to a boil in a medium saucepan over high heat. Cover and simmer for 15-20 minutes, until the water is absorbed. Remove from heat and fluff the quinoa with a fork.
Let the quinoa cool, then toss in the rest of your ingredients in a large bowl except the dressing.
Whisk together the lemon juice, olive oil, salt and pepper. Toss until evenly coated.
Add more olive oil, salt or pepper, and/or vinegar to taste.
Chill the salad to let the flavors blend together.
Place pitas on a work surface. Spread each pita with hummus. Spread quinoa tabbouleh mixture in center. Fold both edges over filling. Roll up and serve immediately.