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Quinoa and hummus make a surprisingly tasty flavor pairing. Roll them up in a tortilla with fresh spinach and tomato for a great make-and-take lunch. We recommend our Sweet Potato Hummus, Sonoran Desert Tepary Bean and Roasted Red Pepper Hummus, or Herbed Hummus, but you can use any oil-free spread of your choosing. 

By Darshana Thacker,

Ingredients

  • 4 10-inch whole wheat flour tortillas
  • 2 cups hummus or other desired spread
  • 1 cup cooked quinoa or desired whole grain
  • 2 cups fresh spinach
  • 2 medium tomatoes, thinly sliced

Instructions

  1. In a dry skillet heat tortillas, one at a time, on both sides until warm.
  2. Spread tortillas with hummus (or desired spread), using ½ cup for each tortilla, and top with quinoa. Divide spinach and tomatoes among tortillas; roll up tortillas.
  3. Serve immediately, or wrap in waxed paper or plastic wrap and store in refrigerator up to 2 days.
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about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com for more.

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