I don't know about ya'll, but the word "Mediterranean" conjures up images of azure-blue waters and white stucco houses sticking out of a Greek hillside. Quite the contrast to the hospital-white walls and cottonfields I'm usually gazing at while eating my lunch. My solution? Veganize Mediterranean wraps from Better Homes and Gardens, of course. The original recipe contained salmon, but the swap for quinoa and hummus provides enough protein, flavor, and texture to more than make up for it. The lemon juice provides the zing I need in the middle of the day, and it's a meal that keeps me full past my usual 3pm crash. You could also leave the wrap out and eat this as a main-course salad if desired.
As for the view of the Greek Isles? You'll have to let your imagination do the work there. (But FYI, I'm always available to travel internationally when other people are paying.)
|Extremely similar to a middle school lunch room...*cough cough*|
What You Need:
1/4 cup chopped, pitted, kalamata olives
1 red onion, diced
1 red bell pepper, diced
2 Tbsp olive oil
2 Tbsp lemon juice
1 cup cooked quinoa
1 ripe tomato, halved and sliced
1/2 cup hummus
2 cups chopped romaine lettuce
4 large whole wheat tortillas
1. Heat olive oil in a medium skillet. Saute onions and peppers until peppers are soft, about 2-3 minutes. Remove from heat.
2. To assemble each wrap, spread 1/8 cup of hummus first, followed by 1/4 cup of quinoa. Add 1/4 cup of lettuce, the 1/4 of the tomato, 1/4 of the olives, and red pepper and onion mixture. Sprinkle with lemon juice, wrap, and enjoy! Makes 4 servings.