With back to school in full swing, I try to come up with new ideas for school lunches for my kids. These Quinoa Tabbouleh Wraps are great for the kids as well as for those of us who take their lunch to work (or work from home). Place the tabbouleh in an airtight container and bring your tortillas separately. This recipe is also gluten free if you use gluten free tortilla wraps. One more great thing. This recipe can be halved or if you have leftovers, this is a great, healthy salad to have on hand.
Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.
Quinoa Tabbouleh Wraps
1 cup quinoa, rinsed and drained
1⁄2 tsp salt
3 cups chopped tomatoes (about 3 medium)
11⁄4 cups finely chopped cucumber
3⁄4 cup chopped red bell peppers
3⁄4 cup chopped green bell peppers
2 tbsp chopped green onions
2 tbsp chopped flat-leaf Italian parsley
1⁄3 cup freshly squeezed lemon juice
1⁄4 cup olive oil
Salt and freshly ground black pepper, optional
4 (8-inch) whole wheat or flour tortillas
4 lettuce leaves
1. In a large saucepan over high heat, bring 2 cups water, quinoa and salt to a boil. Reduce heat and simmer for 15 minutes. Drain well and let cool.
2. In a large bowl, combine tomatoes, cucumber, red and green bell peppers, green onions and parsley. Drizzle with lemon juice, olive oil, and salt and pepper, if using.
3. Place tortillas on a work surface. Line each tortilla with a lettuce leaf. Spread quinoa mixture equally in center of tortillas over lettuce leaves. Fold both edges over filling. Roll up and serve immediately.