DILL WEED HERB.
Dill is an annual herb in the celery family Apiaceae. Its English name ‘dill’ comes from Old Norwegian, in which the word ‘dylla’ meant to soothe or lull....
Vegan Barbecue Quinoa Wrap
SPRING, BARBECUE, YUM.
A tasty, healthy, and nutritious vegan wrap with grilled quinoa patties – perfect for picnics, school lunches, trips, or a post-workout meal. Quick to prepare, gluten-free, and packed with protein.
As we find ourselves in the month of May, with spring giving way to summer and more outdoor activities on the horizon, it’s the perfect time for picnics, day trips, and light meals in nature. If you’re looking for a quick, healthy, and wholesome vegan dish, this wrap is a fantastic option for everyday meals or special occasions. Quinoa is one of the most nutrient-rich plant ingredients-rich in protein, fiber, iron, magnesium, and it contains all essential amino acids. It’s naturally gluten-free, making it suitable for people with gluten sensitivity.
And when prepared with a gluten-free tortilla, the entire wrap becomes fully gluten-free.
At home, we often prepare the quinoa patties on the same day since the mixture is quick and easy to make. Just mix the ingredients, let the mixture rest briefly, shape, and grill. If there’s any leftover mixture, we store it in the fridge and make fresh patties the next day.
These wraps are popular for school lunches, quick work meals, or as a nourishing post-exercise option, as they provide quality plant-based protein, complex carbohydrates, and
long-lasting energy. The patties are light yet satisfying, and kids love them even when served cold.
Wrap and Roll, baby
This wrap is also a great idea for picnics, hikes, and nature outings. You can grill the quinoa patties on-site for a smoky flavor and freshness, or prepare them in advance and simply assemble the wraps outdoors. They pair beautifully with hummus, fresh or roasted vegetables, homemade kimchi, or refreshing vegan sauces. Customize the wrap to your taste – each version will be different, but always delicious and satisfying.
Ingredients:
For the wraps:
120 g quinoa (uncooked)
1 stalk celery, chopped
1 Jerusalem artichoke (60 g), chopped
1 carrot (50 g), chopped
1 onion, finely chopped
25 g roasted onion, ground
20 g ground flaxseed
2 tbsp soy sauce
1 tsp (7 g) konjac flour
50 g ground oats
Smoked paprika, garlic powder, onion powder, salt, and pepper – to taste
Olive oil – for brushing before grilling
Vegan Yogurt-Mayo Dressing:
- 3 tbsp vegan yogurt
- 1 tbsp vegan mayonnaise
- ¼ tsp turmeric
- ½ tsp lemon juice
- salt and pepper to taste
Preparation:
Cook the quinoa in a 1:2 ratio with water (about 15 minutes), until the water is
absorbed. Let it cool.In a large bowl, mix the cooked quinoa, celery, Jerusalem artichoke, carrot, onion,
ground roasted onion, ground flaxseed, konjac flour, oats, and soy sauce.Season to taste with smoked paprika, garlic powder, onion powder, salt, and pepper.
Stir well and let the mixture rest in the fridge for 15–20 minutes to absorb flavors and
firm up.Form small patties suitable for wraps. Lightly brush each patty with oil.
Grill for about 4–5 minutes on each side until nicely browned and firm.
Serving Suggestions:
Wrap the patties in whole grain or gluten-free tortillas with your choice of toppings:
– hummus
– fresh vegetables (e.g. tomato, cucumber, spring onion, red cabbage, bell pepper, arugula, lettuce)
– roasted vegetables (e.g. zucchini, bell pepper, eggplant)
– homemade kimchi (fermented vegetables such as cabbage, radish, carrot)
– barbecue tomato sauce
– vegan yogurt-mayo dressing (see above)
FEATURED
TOPINAMBUR.
Also called sunroot, sunchoke, or earth apple originates from North America. Jerusalem artichoke (lat. Helianthus tuberosus) are certainly one of the options to bring something new, special and healthy to everyday menu...
FIRST LINE OF DEFENSE.
The human immune system is the first line of defense against attacks in the form of harmful organisms from the outside (bacteria, viruses, fungi, parasites, etc.).