Sunday, 12 January 2014

Saucy Quinoa-Squash Wraps for the New Year

Ever since I returned from my three week long winter holidays overseas, I have been craving fresh vegetables like crazy. 

On vacation (like most people), I ate a ton more starch than normal with a diet heavy on delicious gluten-free perogies and potato dumplings, but quite low on green vegetables. As a result, my body is now crying out for a reset and a return to lush veggies and simple, but satisfying meals.
Its been hard to fit in experimentation in the first week back to work (I tend to subsist more on hearty salads than anything else) so I had to wait until the weekend to make these.

I have to say that they are worth the wait.

These wraps are filled with flavours: sweet cranberries and roasted squash, toasty sunflower seeds, and sultry sundried tomatoes all in one pretty package.

I was planning on using collard greens in place of wraps but had surprise company last minute and decided on serving something more substantial instead. I tried these (to the right) coconut wraps for the first time and they were pretty awesome (they did not toast well however - so if you go this route forgo toasting your wrap)! 

In the new year, I will be focusing on eating fresh, simple foods.  Real food tastes amazing and doesn't have to be complicated :)

Happy New Year Everyone!  
Saucy Quinoa-Squash Wraps

Wraps of choice

Sundried Tomato, Sunflower Sauce:
1/4 cup sundried tomatoes (dried, soaked in boiling water for 15 minutes)
3 tbsp water reserved from soaking sundried tomatoes
2 cloves garlic
1 tsp ginger grated
1 tbsp sunflower seed butter

To make sauce:
  1. Blend all ingredients in a mini food processor until smooth.
  2. Add more water if needed.

1 cup quinoa (soaked in water for at least 30 minutes)
1/2 cup coconut milk (canned)
1 1/2 cup butternut squash, diced in 1/2 inch cubes
1 cup Kale, shredded
1 cup cooked chickpeas
1/4 cup dried cranberries
1/4 cup sunflower seeds, toasted
olive oil 

To make filling:
  1. Preheat oven to 400 degrees
  2. Cook quinoa according to package directions, replacing 1/2 a cup of required water with coconut milk (I usually use a 2:1 ratio of liquid to quinoa and cook covered for an initial 15-20 minutes before turning off heat and letting stand covered for an additional 15 minutes).
  3. Toss butternut squash in 1 tsp of olive oil and a pinch of salt.
  4. Spread evenly on a baking tray and bake an initial 15 minutes.
  5. Meanwhile, massage shredded kale with 1/2 tsp olive oil and 1/4 tsp salt.
  6. Remove squash from oven and turn cubes over so they bake on both sides. Add kale to baking tray and bake for an additional 8 minutes.
  7. Mix all filling ingredients together.
 To assemble:
  1. Toast wrap if desired
  2. Spread sauce over middle portion of wrap
  3. Add filling over sauce
  4. Roll up and serve

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