My Spicy Curried Quinoa Wrap with mint, peas and Tahini-Avocado-Citrus Slaw is a tasty, and satisfying vegan recipe for lunch, dinner - or heck, even breakfast!
Yes, I know I'm going off the board by posting a not-a-traditional-holiday recipe a day before Christmas Eve. But I call this last-minute shopping fuel...
..even though I know you are all craving Snowball Cookies, Gingerbread Houses, Silver-Sprinkled Cupcakes, Mint-Chocolate Cocoa and Cranberry Muffins! Well I have you covered there too!..
..that's why I compiled this list of vegan holiday recipes. And with over 1800 vegan recipes on FindingVegan.com and even a special #Holiday section, you are surely stacked with recipes you are dying to try.
Fuel Up! So to get all your holiday baking, shopping, prepping and entertaining ready - try this healthy, flavorful wrap as lunchtime fuel! Protein-rich quinoa and peas meet spicy curry, citrus and tahini flavors. Plenty of veggies and heart-healthy-fat avocado slices. Throw it all on a whole wheat wrap and fold it up for a delicious plate.
I served my wrap with a spicy red pepper chutney...
..mango chutney would also be fabulous.
Learn how-to make fluffy quinoa every time!
Here's my fast vegan recipe...
Curried Quinoa Wrap with Avo-Citrus Slaw.
vegan, makes 3 wraps (plus leftover quinoa)
Curried Quinoa:
1 ½ tablespoon Muchi Curry
1 tablespoon EVOO
2 teaspoon sea salt
2 ⅓ cups dry, unrinsed quinoa
3 cups water
½ cup apple cider or orange juice
fold into cooked quinoa:
1 ½ cups frozen peas (thawed or warmed)
½ cup salted cashews
½cup sweet onion, chopped
2 tablespoon rice vinegar
¼ cup tahini (add less for fluffier quinoa)
1 satsuma or seedless tangerine, peeled/diced
2 tablespoon maple syrup (or agave)
¼ cup chopped mint (optional)
2 tablespoon nutritional yeast (optional)
pepper
Avo-Citrus-Tahini Slaw:
2 tablespoon lemon juice
2 tablespoon orange juice
1 avocado, diced
1 teaspoon liquid smoke (optional)
1 cup shredded or matchstick carrots
½ cup shredded lettuce
2 tablespoon tahini
Directions:
1. Prep your slaw and toss well. Place in fridge to marinate/chill until ready to assemble wraps.
2. Heat your quinoa ingredients (not toss-in ingredients though) on stove in large soup pot. Bring to a boil. Cover with lid and reduce to a simmer. Simmer for about 11 minutes. Turn off heat. Let sit, lid-on for about ten minutes. Lift lid and fluff with fork. Follow fluffy quinoa instructions here.
3. Add the toss-in ingredients to the still-hot soup pot. The warm quinoa will gently heat and cook these ingredients. Yet the onions and cashews will still stay nicely al dente.
4. Grab your extra large whole wheat wraps and start adding ingredients...
5. Fold up wrap and serve! I liked mine with a spicy red pepper chutney.
Andrea says
Wow I made this recipe about 6 years ago -my first purposely vegan recipe. I just randomly thought about this at work and I am so happy I found it again...will definitely be making this on the regular again!.
Denise says
I made this for my annual niece weekend and it was a big hit....even with the picky eater teenagers. Some ate it in a wrap and some on the side. (I had a make your own wrap buffet bar.) I didn't have Muchi either, so substituted some curry a friend had sent me from Trinadad. It was delicious...but I should have maybe added more or a bit more spice for even better results. It is good warm and cold. Thank you. I love your site and your recipes.
Guest says
Oh dear, these were absoloutely delicious! THANK YOU for sharing! I didn't have Muchi curry powder, so I just threw in a bunch of spices, and I didn't have any tahini left either, but i used a couple of spoonfuls of vegan sour cream which worked well too. Plus I added fresh coriander to the slaw, which I can also recommend. YUMMM!
forgetdietingforever says
This looks so delicious, and I agree with the other comments, the photo is so inviting you just have to consider making it. I don't have all the ingredients though but will certainly be making something similar. Thank you for sharing.
Tess Nikolopoulos Skudlark says
DELISH!!
Johanna says
These are ridiculous. I could eat them for lunch everyday for the rest of my life. In fact I usually make a batch of the quinoa, which lasts me 2 weeks, and then make a fresh batch of the slaw at the beginning of each week. Thanks so much for this recipe!
Michele Shank Stephenson says
The picture is what drew me to this recipe. It looked so good! The ingredient list seemed pretty crazy but I still had to make it because of the photo. And I'm glad I did! It's really good!!!
Merris says
This was very good and it made a lot of the quinoa, but I would double the slaw next time. The wraps were also really good with just shredded lettuce in place of the slaw. Great lunch or dinner to go!
Allison says
Can you clarify how your prepare the curried quinoa part of this amazing sounding dish? After you rinse the quinoa, do you add the curry powder, sea salt, EVOO, then add that mixture to the boiling water with the juice? When do you add the juice and spices in the cooking process?
Lindsay says
We made this this weekend and it was SO GOOD!! Still enjoying leftovers 😀 We only had a tablespoon of curry, but it was the perfect curry-ness for us!
Amanda_ruth87 says
nutritional info?
Jake says
Fantastic recipe! I'm watching my calorie intake so I made a variation over the weekend with just the quinoa (minus the juice) and some subbed "fold in" ingredients--edamame for the peas, unsalted cashews, a mint sauce, and raisins--and it tasted wonderful! I added some mango chutney to the wrap and couldn't be happier! Thanks so much, I love your site!
Sophie says
Wow, this looks amazing, I feel so hungry after reading through this recipe. Well done you, can't wait to try.
J. says
Is regular curry ok to use, I know Muchi curry is hot. I don't mind heat, but I like to taste my food.
J.
Kathy Patalsky says
You can use whatever curry you prefer! I like spicy, but this recipe was quite mellow. The quinoa really mellows out the heat.
TravelinJewel says
I bookmarked this recipes months and months ago. I decided to go Vegan for Lent so this has been the perfect time to try it. I made some sweet potato-kale-black bean-sweet pepper enchiladas this past week and had some leftover wraps. So this was the ideal time to finally try this recipe! I tried to stick as close to possible with the recipe as listed. My few switches were using red quinoa (and so added more orange juice to cook it in as it definitely needs as much moisture in cooking vs. white quinoa...in my opinion); using apples instead of tangerines; and toasted almond slivers because I recently ran out of cashews. But I put all the goodness together and immediately soared to cloud nine! This is delish and will be in my meal plan far beyond my vegan adventure! I've always been a fan of curry chicken salad and this is a substitute that I may venture to say trumps any curried chicken salad I've ever had!! I was going to add some hot mango chutney, but stuck with flavors as is! Maybe I'll try a little today with my leftovers! Can't wait to make it again for a group of friends and impress them all.
Kathy Patalsky says
chili powder perhaps - and some garlic/cumin too. get creative w/ spices and quinoa is happy.