Quinoa and Veggie Salad Wrap

gluten-free veggie wrap with quinoa cut in half and held in a hand

Enjoy a flavorful lunch with this homemade veggie wrap! Loaded with protein-packed quinoa and colorful veggies all dressed in a homemade Italian dressing.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 0

Total Time 2 30

Servings

Calories 411kcal

Author Shelby Stover

Ingredients

For the quinoa salad

1 cup quinoa cooked
¾ cup purple cabbage shredded
1 cup carrot shredded
⅓ cup greens chopped
¼ cup pumpkin seeds
3 wraps gluten-free

For the dressing

¼ cup olive oil
⅛ cup red wine vinegar
½ tbs green onion chopped
1 teaspoon dried basil
1 tbs garlic powder
½ teaspoon sea salt
1 tbs raw honey

Instructions

In a measuring cup, whisk together the dressing ingredients until combined.
In a large bowl, mix together the quinoa, cabbage and, carrots. Pour the dressing over the quinoa mixture and stir to combine.
Divide the quinoa mixture up into the wraps and top each wrap with pumpkin seeds and chopped greens.
Roll them up tight and serve!

Video

Notes

The secret to this recipe is having quinoa cooked and cooled in the fridge.
The quinoa salad (with dressing) can be stored for 3-4 days in the fridge in an airtight container.
Though the wraps can be eaten as soon as the salad is made, it tastes better if left to chill in the fridge for a bit
Save yourself some time by grabbing a bag of coleslaw mix instead of chopping the cabbage.

Nutrition