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Quinoa Salad Wrap

I’ve really gotten into making a variety of quinoa dishes lately.  Being vegetarian, it really works well for me and can be used in a variety of ways.  I tried this salad the other night and have to say it was a huge hit.  My husband finished it off and actually asked that I make an extra batch for him to take for lunch, the next time I make the dish.  While he is always appreciative of what I make, requesting “more please” doesn’t happen every day, so I will definitely be making this one again.  Here’s my recipe…..


You can use just basic unadulterated quinoa, but I happen to like Pereg Gourmet’s Quinoa with Spinach.  They have several different varieties, but I tend to use this one.  I also use a vegetable broth instead of water for cooking for a little added flavor.  It takes about 20 minutes.  I buy it at Whole Foods, but that doesn’t mean it’s not carried at other stores.

Makes 4 – 6 servings.


  • 1 1/2 cups quinoa
  • 1 bunch scallions, chopped
  • 3 celery stalks, chopped
  • 3 carrots, chopped
  • 1 cup kale, chopped
  • 1/2 cup parsley, chopped
  • 1/2 cup feta cheese – You can omit to make it vegan.
  • 1/2 cup sunflower seeds – I use raw unsalted
  • 1/4 cup olive oil
  • 1/4 cup lemon juice, fresh squeezed preferred, but I always keep organic bottled on hand
  • Salt and pepper to taste
  • Package multigrain wraps
  • Optional:  1/2 cup dried fruit, such as cranberries; 1/2 – 1  cup garbonzo beans; chopped artichokes – I used Monterey Farms ArtiHearts, again bought at Whole Foods.


  • Cook the quinoa according to directions.
  • While the quinoa is cooking, combine the other ingredients in a large bowl and toss.
  • Let  the quinoa cool a bit when done.
  • Add the cooled quinoa to the other ingredients and toss.
  • Adjust seasonings, including olive oil and lemon juice to your taste.
  • Fill the wraps and serve.

While  I served the salad in a wrap, you can certainly just enjoy it on its own.  That’s usually what I do the next day…

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Quinoa Salad Wrap 2 ways.