The Family Home Blog

Quinoa Tabbouleh Wraps

Apr 09, 2015
Alison Lewis

Who doesn’t love a great sandwich? What used to be just a kid’s lunch staple, now has taken on a new role in gourmet dinner fare. Innovative chefs and home cooks are taking a classic sandwich and turning it into a creative, innovative and memorable main dish. From the bread to the spread, you’ll love this unique wrap made with quinoa tabbouleh. Light and perfect for the spring season, quinoa (KEEN-wah) is a tiny grain, often referred to as a “supergrain,” because it's rich in so many nutrients, particularly protein. You can prepare the tabbouleh ahead of time and store in Ziploc® brand Containers with One Press Seal. Then stuff into a tortilla, and you’re ready to serve lunch or dinner.

Quinoa Tabbouleh Wraps 

Quinoa Tabbouleh Wraps

Prep: 20 minutes
Cook: 15 minutes
Yield: 4 servings


2 cups water
1 cup quinoa, rinsed and drained
1/2 teaspoon salt
3 cups (about 3 medium-sized) tomatoes, chopped
1 1/4 cups cucumber, finely chopped
3/4 cup red bell peppers, chopped
3/4 cup green bell peppers, chopped
2 tablespoons green onions, chopped
2 tablespoons flat-leaf Italian parsley, chopped
1/3 cup freshly squeezed lemon juice
1/4 cup olive oil
Salt and freshly ground black pepper, optional
4 (8-inch) whole wheat or flour tortillas
4 lettuce leaves


In a large saucepan over high heat, bring 2 cups water, quinoa and salt to a boil. Reduce heat and simmer for 15 minutes. Drain well and let cool.

In a large bowl, combine tomatoes, cucumber, red and green bell peppers, green onions and parsley. Drizzle with lemon juice, olive oil, and salt and pepper, if using.

Place tortillas on a work surface. Line each tortilla with a lettuce leaf. Spread quinoa mixture equally in center of tortillas over lettuce leaves. Fold both edges over filling. Roll up and serve immediately.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2012 Robert Rose Inc. Reprinted with permission. All rights reserved: Not to be reprinted without publisher permission.

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