Lunch

Vegetarian sprouted quinoa wraps with hummus

Discover delicious, nutritious sprouted quinoa with this healthy wrap recipe. Packed with vegetables, creamy hummus and sprouted quinoa, this recipe makes a perfect vegetarian lunch or dinner
Vegetarian sprouted quinoa wraps with hummus
4
15M
15M
24H
30M

Learn how to easily sprout legumes and grains at home.

For more recipes, tips and inspiration from Emma Galloway, check out her blog mydarlinglemonthyme.com

Ingredients

Method

1.After soaking, transfer quinoa to a fine sieve and rinse well. Place over a bowl, cover with a glass lid and set aside on the bench for a day (after 6-8 hours you will notice the little white tail on the quinoa has started to unravel/sprout).
2.Transfer quinoa to a pot, add the water and bring to a boil. Cover with a lid and simmer for 10-12 minutes or until tender and all the water has been absorbed. Remove from the heat and set aside for 5 minutes with the lid on before fluffing with a fork.
3.Transfer quinoa to a bowl and allow to cool. Fold through herbs, half the lemon juice and 1 Tbsp extra virgin olive oil. Season with sea salt and ground black pepper to taste.
4.Preheat oven to 180°C. In another bowl, combine grated carrot, beetroot and remaining lemon juice and oil. Season with a little sea salt and ground black pepper.
5.Briefly heat wraps in oven to soften (optional, but I find it much nicer when dealing with gluten-free wraps). Spread a little hummus in centre of each wrap, top with some quinoa, then some carrot and beetroot salad and a little handful of sprouted peas or mung beans, if using. Roll everything up in the wrap and serve.

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