Humans have consumed Quinoa dating back to the Incan Empire and it stands strong today as a versatile superfood perfect for any snack or salad.  Quinoa is extremely protein-rich and contains double the fiber content of most grains.  For further detail about the benefits of Quinoa, click here.

In celebration of Tortilla Tuesday, we are featuring a California Quinoa Salad Wrap that not just you, but also your kids will love!  Rudi’s doesn’t want to take away from the healthy greatness of quinoa so we make a GMO-free, gluten-free line of tortillas.  In fact, all Rudi’s products are entirely GMO-free!  By leaving out those harmful ingredients, you will find that our tortillas will be a best tasting compliment to any quinoa dish, especially when grilled!

Ingredients

• 1 Package Rudi’s Gluten-Free Spinach Tortillas
• 1 Cup Mixed Quinoa
• 1 Cup Lentil Sprouts
• 1/2 Package Frozen Mango Thawed or 1-2 Mangos Chopped into 1/2 inch squares
• 1/4 Red Onion Diced
• 1/2 Red Bell Pepper Diced
• 1/2 Small Bunch Cilantro Chopped
• 1 Cup Shredded Unsweetened Coconut
• 1/3 Cup Unsalted Dry-Toasted Slivered Almonds
• 3/4 Cup Raisins or Cranberries
• 1 1/2 Cups frozen edamame, thawed
• 2-3 Fresh Squeezed Limes
• 2-3 Tbsp Balsamic Vinegar (or your favorite fruit-flavored vinegar)

Instructions:

1. Rinse quinoa well and cook as directed typically in 2-3 cups of water.
2. Fluff quinoa well when done, spread out and let cool.
3. Gently mix ingredients with quinoa.
4. Fill Rudi’s Gluten-Free Spinach Wrap and grill in a panini press (or skillet press)

• Enjoy!