Spicy Lentil & Quinoa Wraps with Spicy Tahini Sauce
Lentil & Quinoa Mix
- 3/4 cup red lentils, sorted and rinsed
- 1/2 cup quinoa, rinsed
- 2 1/2 cups water, + more as needed
- 1 tablespoon grapeseed oil, optional
- 2 heaping teaspoons cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon pink salt, or to taste
- 1 teaspoon red pepper flakes, optional
- 2 tablespoons chopped parsley
- 1 scallion, sliced
Spicy Tahini Sauce
- 1/4 cup tahini
- 1/2 cup water, + more as needed
- juice of 1/2 lemon or 1 tablespoon
- pinch of pink salt
- pinch of red pepper flakes
- 1 tablespoon finely chopped parsley
- shredded cabbage or micro greens
- lavash bread or corn tortillas (flour tortillas work too)
- chili paste or sriracha (may fav chili paste)
- sliced avocado, for tacos (optional)
In a medium sauce pan, bring water, lentils, quinoa and oil to a boil, reduce heat to low, add in cumin, garlic & onion powder, salt and optional red pepper flakes, stir to combine, cover and simmer for 20 minutes. Remove from heat, add in chopped parsley and scallions, let rest for 10 minutes. If you feel it’s too dry, add a couple tablespoons of water. Mixture should be creamy, not dry. Add extra spices to taste.
While lentil & quinoa mix is cooking, combine all the ingredients for the sauce in a small bowl. Set aside.
For the wrap, lay your lavash bread on a flat surface. Spread a tablespoon or so of chili paste about 1 1/2 inches from the edge on the first 1/3 portion from top to bottom, leaving an inch on both ends. Layer with about 1/4 cup lentil & quinoa mix and cabbage, fold over and roll. Slice in half and serve with a drizzle of tahini sauce on each bite.
For tacos, warm your tortillas, layer with lentil & quinoa mix, micro greens or cabbage, add chili paste and tahini dressing to taste and sliced avocado.
Feel free to use all cabbage, or any greens that you like. I have used micro greens here because I had them on hand and for variation.
Lentil & quinoa mix makes about 3 cups. Refrigerate for up to a week or freeze for longer.
Tahini sauce makes about 3/4 cup. Store in refrigerator for up to a week. Great on salads, steamed or roasted vegetables too! If you prefer it to be thicker, use less water.
If you don’t have quinoa available you can still pull this together using all lentils. 1 cup lentils to 2 1/4 cups water. If using brown/green lentils, cook at least 40-45 minutes.