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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Wash and chop the tomatoes, dice the zucchini and red pepper, and set aside.
Rinse the quinoa and chickpeas.
Fry the olive oil and minced garlic in a pot for 1 minute until fragrant. Add the diced vegetables, quinoa, spices, and veggie broth. Mix well and bring to a boil, then cover, reduce the heat, and simmer for 20 minutes until all the liquid has evaporated and the quinoa is cooked.
Mash the avocado with 1/4 can of the chickpeas, lemon juice, salt, and pepper until creamy.
Stir the remaining chickpeas into the cooked quinoa.
Warm the wrap, spread with the avocado mash, then add the quinoa mixture and spinach. Close like a burrito and enjoy!
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Make extra quinoa for meal prep to save time on future meals.
Add fresh parsley to the quinoa for an extra burst of flavor.
Can I use a different type of wrap?
Yes, you can use any type of wrap you prefer, such as a gluten-free or spinach wrap.
How can I store leftovers?
Store any leftover quinoa filling in an airtight container in the refrigerator for up to 3 days.
Can I add other vegetables?
Absolutely, feel free to add your favorite vegetables like mushrooms or carrots.
Is there a substitute for chickpeas?
You can substitute chickpeas with black beans or lentils for a different flavor.
How do I prevent the wrap from getting soggy?
Ensure the quinoa filling is not too wet and drain any excess liquid before assembling the wrap.
