Makes 4 Wraps
What you need for the Mexican Quinoa:
What to do:
In a 2-quart pot with a tight fitting lid, bring the water to a boil. In a medium bowl, rinse the quinoa with warm water, pour off most of the water, and drain in a fine-mesh strainer. When the water boils, add the quinoa and bring it back to a boil.
Reduce the heat to the lowest setting, cover, and simmer for 15 minutes. The water should all be absorbed, and small holes should have formed on the surface of the grain. Let stand, covered, for 5 minutes, to finish steaming.
In a large sauté pan over high heat, dry-toast the pumpkin seeds. Shaking the pan, move the seeds over the heat until they begin to pop. Remove from the heat and put them into a food processor of blender. Add the cilantro, garlic, salt, and cumin and process, scraping the sides down frequently, until all the ingredients are well minced. Gradually add the olive oil and limejuice, processing until smooth.
If serving immediately, stir the cilantro mixture, and scallions into the quinoa while still warm. Otherwise, chill the quinoa and add the remaining ingredients when it cools.
What you will need:
Preheat the oven to 400'F. Cut the sweet potato, zucchini, and bell pepper in ¼ inch-wide strips, then cut them into 2 inch lengths. Toss with the jalapeño, olive oil, ground chipotle, and salt in a 3-inch deep roasting pan, and roast for 20 minutes. Stir the vegetables, then roast for 20 minutes more, until the zucchini is limp and browned and the sweet potatoes are tender.
Let the vegetables cool, place in a large bowl, and mix in the beans. If using cheese, add to the vegetable mixture. Divide the Mexican Quinoa among the tortillas, and then top with the vegetables, placing the fillings in a rectangular shape in the middle of each round. Fold the sides in and then roll the wraps. If making ahead, wrap each in foil so they can be reheated in the oven.
Serve with Salsa
Enjoy your food!!
**Recipe from Whole Grain Cookbook by Robin Asbell