This lovely little wrap was a delicious and filling dinner. A perfect balance of creaminess from the cashew cheese and a little bit of crunch from the broccoli. You can opt to use soft tortilla wraps if you want a more traditional wrap but I love these pitas. They are low carb, low fat and high protein but better yet you can omit the bread all together and go with a leafy green. Kale would be my number 1 suggestion. Kale is one of the worlds supper foods full of nutrients and it is also a very sturdy green so it is less likely to fall apart.
I served these wraps with my favourite veggie, Fiddleheads. Spring is a perfect time of year to indulge in Fiddleheads. They are the funny little fuzzy round veggies you find at the super markets in mid spring. Fiddleheads have antioxidant activity, are a source of omega-3 and omega-6 fatty acids, and are high in iron and fibre. They are best fried in olive oil with a sprinkle of salt and pepper to taste.
There are 10.5g net carbs, 19.1g protein and 7 Weight Watchers points per wrap.
Vegan Quinoa Burrito Recipe
By May 22, 2015Published:
- Yield: 4 Servings
- Prep: 25 mins
- Cook: 25 mins
- Ready In: 50 mins
- 2/3 cup cashews
- 1 clove garlic
- 1/2 cup almond milk regular, unsweetened
- 1/4 cup nutritional yeast
- 1 1/2 tsp dijon mustard
- 1 tsp white wine vinegar
- 1/2 tsp onion salt
- 1 cup quinoa cooked
- 1 tsp olive oil
- 1 clove garlic
- 1 1/2 cup sweet onion diced
- sea salt to taste
- pepper to taste
- 3/4 cup celery diced
- 1 cup broccoli florets, diced
- 3 tbsp black olives
- hot pepper flakes to taste, optional
- 4 high protein pitas high protein like Pita Gourmet low carb high protein pitas or large lettuce leaves
- To make the sauce soak the cashews for at least 3-4 hours. If you don't have the time place the cashews in a small pan and cover with 3/4 cups of water and boil for 15 minutes. Drain and rinse.
- In a food processor combine the prepared cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, salt and process until smooth and thick.
- In a large frying pan heat the oil over medium heat and add the garlic and onion. Saute for about 5 minutes and season with salt and pepper.
- Stir in the celery, broccoli and olives. Saute for 10 minutes.
- Add the cooked quinoa and sauce and combine well with the vegetables. Add hot pepper flakes (optional) and heat through.
- Spoon the mixture onto the pitas or lettuce, wrap and serve.