Meatless Monday - Quinoa, Asparagus and Avocado Wraps

Before I bring on the inevitable onslaught of decadent strawberry dessert recipes, I thought I'd post something green and nutritious to balance it out! That's how it works, isn't it?

It is asparagus season too, after all. 

I've made these wraps a few times now and I'm pleasantly surprised by how satisfying they are. There's a ton of flavor in here, and you can switch it up however you like by changing the flavor of the hummus, cheese, or sauce in the quinoa. For instance, I usually use one of my favorite sauces from Dragon's Blood Elixir, Honey Lime Curry. 

These would be a great thing to pack for a picnic or hike as they are delicious warm, cold or room temperature. It's a perfect complete meal too with the quinoa for protein, avocado for essential fats, and asparagus for your veggies!

Quinoa, Asparagus and Avocado Wraps

Serves 2

1/3 cup quinoa, uncooked

10-15 stalks of asparagus, woody ends trimmed

2 tsp olive oil

2 tsp of your favorite hot sauce, or to taste

1/4 cup garlic hummus

1/2 avocado, sliced

juice of half a lime
1/3 cup sharp cheddar, shredded

2 whole wheat tortillas

1. Rinse the quinoa and prepare according to package instructions. Mix in the hot sauce and set aside. 

2. Meanwhile, preheat oven to 425F. Toss the asparagus with the olive oil and arrange in a single layer on a baking sheet. Season with salt and pepper. Roast in the oven for 5-8 minutes, or until tender crisp.

3. Toss the avocado with the lime juice and set aside. 

4. Divide the hummus between the two tortillas and spread evenly down the center. Spoon half the prepared quinoa over the hummus on each tortilla. Arrange the cooked asparagus on top of the quinoa (trim and overlap the stalks of asparagus if they're too long and sticking out from the end of your tortillas.) Sprinkle the cheese over the top of the asparagus. Finally, divide the sliced avocado evenly over the asparagus. Roll up the tortillas like a burrito, slice, and serve!