Sometimes when I have a lot going on in my life I have a hard time sleeping. I find myself staying up late and cleaning my kitchen pantry, scrubbing out cupboards, and organizing bulk goods into jars. Even though I accomplish absolutely nothing related to what I am stressing about, nights like this somehow bring me back into balance. I suppose spending some quality time to myself listening to Neil Diamond doesn’t hurt. Do you ever have nights like this? Most likely… minus the Neil Diamond?
In one of my recent late-night cleaning episodes I stumbled upon a full jar of tricolor quinoa hiding in the back of my pantry. It was definitely time to pull this out and put it to use! The result? A hearty whole-grain wrap with quinoa, lentils, and tahini sauce. Perfect for lunch or a quick weekday dinner.
We start off by mixing tahini with lemon juice and minced garlic and spreading this yummy goodness on a whole grain tortilla. (I used the sprouted grain tortillas by Food For Life .) Our tortilla is then topped with equal parts quinoa and lentils. I added some cilantro for a little extra flavor and color.
Our wrap is then folded up and sliced down the middle just prior to serving.
- 1 cup quinoa + 2 cups water
- 1 cup french lentils + 2 cups water
- ¾ cup tahini
- 2 garlic cloves, minced
- juice from 1 lemon
- herbs if desired
- 6 whole-grain tortillas
- Add quinoa and water to a medium pot. Bring to a boil and then lower to a simmer and let cook until quinoa is tender, about 20 minutes. Let the quinoa cool for a few minutes.
- Add lentils and water to a medium pot (separate from the quinoa). Bring to a boil and then lower to a simmer and let cook until lentils are tender, about 30 minutes. Drain any excess water if necessary. Let the lentils cool for a few minutes.
- Mix tahini with garlic and lemon juice (by hand or in a blender). Set aside.
- Spread 2 Tablespoons of tahini mixture per tortilla. Divide cooked quinoa and lentils evenly among tortillas (about ½ cup of each). Wrap and serve.