Quinoa Spinach Wraps

Something I loved about having my in-laws in town at the end of last year is that I got to enjoy two weeks of my mother-in-law’s yummy cooking. She is definitely more focused on healthy eating than I am, which makes this the perfect time to add some new recipes to my collection that not only taste great but are actually good for me too. I have my usual go-to favorites, but it’s always so nice to revamp the same old recipes every now and then to add some variety! She made these delicious quinoa spinach wraps for us for dinner while she was here, and was generous enough to allow me to share the recipe here with you all!

Quinoa Spinach Wraps Header

Look at these wraps. Oh my goodness. So good. I know you’re going to love them as much as we do.

What You Need:
1 1/2 cups quinoa, rinsed
2 tablespoons olive oil
1 small onion, chopped
kosher salt and black pepper
2 teaspoons chili powder
2 15.5-ounce cans pinto or black beans, rinsed
3/4 cup low-sodium vegetable or chicken broth
2 cloves garlic, chopped
2 10-ounce packages frozen chopped spinach, thawed and squeezed of excess liquid
16 average sized tortillas or wraps (if you want to get fancy, see my homemade tortilla recipe here)
12 ounces sharp cheddar, grated (about 3 cups)
salsa, sour cream, and sliced avocado, for serving

The How To:
1. Cook the quinoa according to the package directions. Meanwhile, heat the oil in a large skillet over medium heat.

2. Add the garlic and onion. Cook until the garlic is browned and the onions are softened, 3 to 5 minutes. Add the chili powder, salt and pepper to taste, and cook, stirring until fragrant, about 1 minute.

3. Add the beans and broth. Simmer, stirring occasionally, until most of the liquid has been absorbed, 2 to 4 minutes more. Fold in the spinach and the quinoa.

4. Layer the tortillas with the cheddar cheese, followed by the quinoa, spinach, and bean mixture, and top again with more cheddar.

5. Roll them up into burritos. Once they are rolled, heat a tiny bit of oil or nonstick spray over medium to medium high heat, and brown off all sides so the burritos become delicious and crispy.

6. You’re done! Serve them with salsa, sour cream, and avocado. Delicious!

Quinoa Spinach Wraps Close Up

Tip #1: Some tortillas or wraps roll up more easily when warmed. You can heat one at a time in a dry skillet over medium heat for a few seconds until pliable, or heat several at a time between two pieces of damp paper towels in the microwave on high for about 10 seconds.

Tip #2: You can use regular sized tortillas, or fajita sized if you want the recipe to go a little further. The serving size when using a regular sized tortilla would be one burrito, while the serving size when using the smaller tortillas would be two burritos.

Quinoa Spinach Wraps Plate

Something I absolutely love about this recipe is that you can wrap each little burrito individually in tinfoil (before making them crispy!) and then freeze them for quick and easy meals. My mother-in-law says she will just grab one or two out of the freezer when she needs a quick dinner, unwrap it from the tinfoil, and heat it in the microwave for a minute or two, just until the middle isn’t frozen anymore. You can eat it just like that, or heat it in a pan like you normally would for some extra crispiness. Quick, easy, delicious, filling, and pretty darn healthy. Um, yum.

Let me know if you try the recipe! I love to see and hear about how you make it yours. Happy eating!

Linking up with Tuesday’s Table and Lou Lou Girls!

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4 thoughts on “Quinoa Spinach Wraps

  1. Oh my! This looks so amazing. Pinned and tweeted. Thank you so much for being a part of our party. We really appreciate you! I hope to see you on tonight at 7 pm. Happy Monday! Lou Lou Girls

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