Quinoa Harvest Wraps

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 Quinoa Harvest Wraps

Summer meets fall in this yummy wrap with a Southwestern spin. California Avocados offer the scrumptious center, making every bite hearty, creamy and satisfying.


Serves: 4
tsp.  canola oil
  small onion, diced
1/2    Red bell pepper, diced
1/2    green bell pepper, diced
  Serrano or jalepeno pepper, finely diced
1/2  cup  fresh sweet corn
  garlic cloves, minced or pressed
cup  cooked quinoa
1/2  cup  diced fresh tomatoes
Tbsp.  chopped fresh cilantro
1/2  tsp.  cumin
1/2    lime, juiced
  As needed  Salt and pepper to taste
  ripe, Fresh California Avocado, peeled, seeded, and quartered *
  whole grain tortillas
1/2  cup  shredded Mexican cheese

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Heat skillet over medium heat. Add canola oil, onions, peppers (all), corn and garlic. Sauté 4-5 minutes, stirring occasionally.
  2. Remove from heat and place pepper mixture in large bowl. Add cooked quinoa, tomatoes, cilantro, cumin, lime juice, salt and pepper. Mix gently.
  3. Over the center of each tortilla, spread a quarter of an avocado. Add 1/4 of mixture to center of each tortilla. Sprinkle cheese over top and roll into a wrap. Cut in half to serve.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Jen Haugen

Jen Haugen of

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