Picnic Wraps with Feta & Quinoa Salad

In my opinion, the world cannot have too many quinoa salads. Don’t get me wrong, I love the other grains too… farro, millet, and wheatberries are all lovely, but my real go-to grain is quinoa. I love to make a big batch and keep it on hand – it’s the perfect catch-all for vegetables, nuts and cheeses that I usually have around. Of course, since this salad was destined for a picnic without any silverware, I decided to have my cake (salad?) and eat it too by putting it in a wrap.

This quinoa salad filling includes so many of my favorite things – crunchy cucumbers, sweet cherry tomatoes, herbs, bits of kale, and a good sprinkling of crumbled ATHENOS Feta Cheese. I have to admit that I have a mild obsession with feta cheese – I love that salty tangy bite and I can’t help but to toss those little crumbles into so many things. 

I wrapped everything in large sprouted tortillas with a good slather of kale pesto and a few pickled onions that I happened to have in the fridge. I realize that the ingredient list for this recipe looks a little long but I have a secret to these quick meals, which is to keep a few interesting components on-hand. In this case, I used a combination of feta cheese and some extra pesto I had in the fridge. You may have hummus, nuts, herbs, whatever. Keep these sorts of things around and you’ll always be ready for a delicious go-to meal.

Happy wrapping!

Quinoa & Feta Wraps

 

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Ingredients

• 2 cups cooked quinoa
• 2 small cucumbers, chopped
• 2 cups chopped kale
• ½ cup cherry tomatoes, sliced in half
• ⅓ cup Traditional ATHENOS Feta Cheese
• ¼ cup chopped chives
• ¼ cup pine nuts
• Extra-virgin olive oil, for drizzling
• Juice of ½ lemon, more to taste
• Sea salt and freshly ground black pepper, to taste
• handful of fresh mint leaves
• 4 large whole grain tortilla wraps

Pickled Onions: (this will make extra)

• 1 small red onion, thinly sliced
• white wine vinegar (enough to cover the onions in a jar)
• a few pinches of cane sugar and salt

Kale Pepita Pesto

• ½ cup pepitas
• 1 small garlic clove
• 1 cup chopped kale
• 1 cup chopped fresh basil
• Juice and zest of 1 small lemon
• ¼ teaspoon dijon mustard
• ¼ cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Instructions

1. Make the pickled onions by placing the sliced onions in a jar. Cover with white wine vinegar and a few pinches of cane sugar and salt. Chill for at least 1 hour or overnight. Store any extra in the fridge for up to 2 weeks.
2. Make the pesto by pulsing the pepitas and garlic together in a food processor. Next add the kale and basil and pulse again. Add the lemon juice, lemon zest, Dijon mustard, and a few pinches of salt and freshly ground pepper and pulse again. With the food processor running, add the olive oil until the pesto emulsifies. Taste and season with more salt and pepper as desired.
3. In a large bowl, combine the quinoa, cucumbers, kale, cherry tomatoes, feta cheese, chives and pine nuts. Add the olive oil, lemon juice, and a few generous pinches of salt and pepper and toss. Taste and adjust seasonings.
4. Assemble the wraps with the quinoa mixture, a few dollops of kale pesto, the pickled onions, and fresh mint. Wrap and enjoy!

This post is sponsored by ATHENOS. Thank you for supporting the sponsors that keep us cooking!

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