My daughter, Leigh, had to make a Peruvian Quinoa recipe for her advanced Spanish 2 class, which gave her and I the chance to come up with a new quinoa recipe. We experimented with many recipes, but we loved this Vegetarian Quinoa. Luckily, for me, my three kids love quinoa, and it’s a fabulous ingredient because it’s gluten free, rich in protein, contains all 9 of the essential amino acids and so much more. Quinoa is high in iron which helps our red blood cells stay healthy, high in lysene, essential for our tissues growth and repair. This superfood is also high in Riboflavin (B2) which is super important for our brain health and improves our energy and metabolism. It also has twice as much fiber as other grains. Need I say more? Enjoy this for lunch as a side dish or afternoon snack. I spooned it over fresh arugula with some crumbled feta cheese, and it was a great, healthy lunch. Here’s to a great and healthy week ahead!
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.