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Quinoa Veggie Wrap With Kale Pesto - Fresh, Bright, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the quinoa: 1 cup uncooked quinoa, rinsed
  • 2 cups water or vegetable broth
  • Pinch of salt
  • For the kale pesto: 3 packed cups chopped kale (stems removed)
  • 1 small handful fresh basil or parsley (optional, for brightness)
  • 1/3 cup nuts or seeds (pine nuts, walnuts, almonds, or pumpkin seeds)
  • 1–2 garlic cloves
  • 1/3 to 1/2 cup extra-virgin olive oil
  • 2–3 tablespoons lemon juice
  • 2–3 tablespoons grated Parmesan or nutritional yeast
  • Salt and black pepper, to taste
  • For the wraps: 4 large whole-wheat or spinach tortillas (10-inch preferred)
  • 1 cup cooked quinoa (from above, cooled)
  • 1 cup shredded carrots
  • 1 cup thinly sliced cucumber
  • 1 cup thinly sliced bell pepper
  • 1 ripe avocado, sliced
  • 1 cup baby spinach or mixed greens
  • 1/4 small red onion, very thinly sliced
  • Salt, pepper, and a squeeze of lemon, to finish

Method
 

  1. Cook the quinoa: Rinse quinoa under cold water. Add to a pot with water or broth and a pinch of salt. Bring to a boil, then cover and simmer on low for 15 minutes. Turn off the heat and let it steam, covered, for 5 minutes. Fluff and cool.
  2. Make the kale pesto: Add kale, basil or parsley (if using), nuts, and garlic to a food processor. Pulse to chop. With the machine running, stream in olive oil until creamy but still textured. Add lemon juice, Parmesan or nutritional yeast, salt, and pepper. Taste and adjust. It should be bright, savory, and spreadable.
  3. Prep your veggies: Slice the cucumber, bell pepper, and onion thin. Shred the carrots. Slice the avocado last to keep it fresh.
  4. Warm the tortillas: Briefly warm each tortilla in a dry skillet or the microwave so they’re more flexible and less likely to tear.
  5. Assemble: Spread 1–2 tablespoons of kale pesto over each tortilla. Add a handful of greens, a scoop of cooled quinoa, and a mix of veggies. Top with avocado. Sprinkle with a pinch of salt, pepper, and a squeeze of lemon.
  6. Wrap it up: Fold in the sides, then roll tightly from the bottom up. If needed, secure with a toothpick or wrap in parchment for easier eating.
  7. Serve: Slice in half. Enjoy as-is or with extra pesto for dipping.